Lamb Pasta

Ingredients (Serves 2):

225g Lean lamb leg steaks,
150g pasta ribbons,
20ml oil,
50g asparagus,
1 courgette, sliced
100g peas,
15ml mint sauce
15ml honey

Method:

In a pan of boiling water cook pasta ribbons until just cooked, drain well. Meanwhile in a wok or large pan heat 5ml oil and cook the lean lamb leg steaks, cut into thin strips, for 3-4 minutes until browned.  Add the asparagus and courgette to the peas and cook for a further 3-4 minutes. Mix together with 15ml oil, mint sauce and honey and add to the pan with the cooked hot pasta. Mix thoroughly with the lamb and vegetables and heat for 1-2 minutes.

Eat:
Serve straight away with some crusty bread.