Full of fresh Spring flavours, this lamb dish makes the most of first of the season ingredients.
- 500g lamb loin, or lamb leg steaks
- 2 tblspns finely chopped fresh rosemary
- 2 tablspns lemon pepper
- 300g Cucina Baby Pea, Mint & Parmesan Ravioli
- 4 tblspns extra virgin olive oil
- juice of 1 lemon
- small bunch of asparagus
- 3/4 cup grated parmesan
Put the pasta pot on to boil. Put the chopped rosemary and lemon pepper onto a plate and coat the Lamb loin or steaks so that they are covered in the seasoning.
Slice the asparagus into roughly 5cm lengths on the diagonal. Put 1 tblspn of olive oil into a non-stick fry pan on medium heat. Cook the lamb for around 5-6 minutes on each side so that it is nicely browned. Once cooked, remove the lamb the pan and rest for around 10 minutes. Turn the pan to low and add the lemon juice to deglaze it, whisk to combine and then add the remaining 3 tblspns of olive oil. Turn the pan off.
When the pasta pot has come to the boil, add a generous handful of salt. Add the Ravioli and cook for 6-7 minutes, then add the asparagus to the ravioli in the pot and cook for a further 3 minutes. Drain the ravioli and asparagus well and tip into the pan and stir to combine so that the ravioli is coated in the lemon & oil mixture and the asparagus is distributed throughout.
Portion out the ravioli and asparagus onto serving plates, or a platter if sharing, slice the lamb on the diagonal and arrange across the top of the ravioli. Top generously with grated parmesan. Serves 2-3.