500g lamb backstrap, sliced thinly
2t olive oil
3t sugar
¼ cup lemon juice
1T sweet chilli sauce
1 clove garlic, crushed
2T fresh rosemary, chopped
4 medium roma tomatoes, quartered
500g spiral pasta
¼ cup beef stock
2T parsley, chopped
500g baby spinach
Combine lamb, oil, 1T sugar, juice, sauce, garlic and rosemary. Leave in fridge to marinade.
Place tomatoes on a single layer on oven tray. Sprinkle with sugar. Bake in moderate oven for 20 minutes.
Drain lamb, reserve marinade. Cook lamb in batches until tender.
Return lamb to pan. Add marinade, stock and parsley. Stir until boiling.
Toss lamb mixture with tomatoes, pasta and spinach.
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