Warm Lamb and Pasta Salad

Great summer eating!

• Ready In: 3 hrs 40 mins
• Serves: 6

Ingredients

• 500  g lean lamb fillets, sliced
• 2  teaspoons olive oil
• 3  teaspoons sugar
• 1⁄3 cup lemon juice
• 1  tablespoon red wine
• 1  tablespoon  sweet chili sauce
• 1  clove garlic, crushed
• 2  tablespoons  chopped fresh rosemary
• 4  medium roma tomatoes, quartered
• 500  g pasta (bows, spirals)
•  cooking spray
• 1⁄2 cup  beef stock
• 2  tablespoons  chopped fresh parsley
• 1  bunch spinach, roughly chopped

Directions

1. Combine lamb, oil, 1 tsp of the sugar, juice, wine, sauce, garlic and rosemary in bowl, cover, refrigerate 3 hours or overnight.
2. Drain lamb, reserve marinade.
3. Place tomatoes in single layer on an oven tray, sprinkle with remaining sugar.
4. Bake, uncovered, in moderate oven for 20 minutes.
5. Meanwhile, add pasta to large pan of boiling water, boil, uncovered, until just tender; drain.
6. Coat non-stick pan with cooking oil spray, add lamb in batches, cook until browned and tender.
7. Return lamb to pan, add reserved marinade, stock and parsley, stir until mixture boils.
8. Gently toss with pasta, tomatoes and spinach.