Recipe

Linguine with lamb, asparagus and gremolata

Oct 31, 2009 1:00pm
  • 35 mins cooking
  • Serves 6
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Ingredients

Linguine with lamb, asparagus and gremolata
  • 375 gram linguine
  • 375 gram lamb fillets
  • 500 gram asparagus, trimmed, coarsely chopped
  • 1/3 cup finely grated lemon rind
  • 4 clove garlic, crushed
  • 1 cup coarsely chopped fresh flat-leaf parsley
  • 1/2 cup (125 millilitres) lemon juice
  • 8 green onions, thinly sliced
  • 1 tablespoon olive oil

Method

Linguine with lamb, asparagus and gremolata
  • 1
    In a large saucepan of boiling water, cook pasta until just tender; drain. Place in large bowl; cover to keep warm.
  • 2
    Meanwhile, on heated lightly oiled grill plate (or grill or barbecue), cook lamb until browned all over and cooked as desired. Cover; stand 5 minutes, slice thinly.
  • 3
    Boil, steam or microwave asparagus until just tender; drain.
  • 4
    In a small bowl, combine remaining ingredients; pour over pasta. Add lamb and asparagus; toss gently to combine.

Notes

This recipe is good served warm or at room temperature. If not serving immediately, do not toss the ingredients together or the pasta will absorb the dressing.

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