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Warm Lamb and Pasta Salad

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“Great summer eating!”
READY IN:
3hrs 40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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