NZ PREMIUM GRASSFED LAMB MINCE (80% VL, 500G)
Preparation Time: 10 mins / Cook: 20 mins / Serving: 4
1 x NZ PREMIUM GRASSFED LAMB MINCE (80% VL, 500G)
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
2 tsp dried oregano
400g tin chopped tomatoes
140g pitted black olives
200g frozen spinach (about 7 cubes), defrosted
30g pack dill, thick stems removed and leaves chopped
1 ball half-fat mozzarella, drained and finely torn
1. Heat the oil in a large frying pan, then add the onion & garlic & cook for 5 mins over a medium heat. Add in the oregano & lamb, turn the heat up to high & cook for a further 5 mins.
2. Stir in the chopped tomatoes, olives, spinach & dill. Season well & cook for 5 mins until the lamb is cooked through.
3. Meanwhile, bring a pan of salted water to the boil & cook the farfalle for 10-12 mins, until tender. Drain.
4. Preheat the grill to medium-high. Stir the meat mixture into the drained pasta & spoon into a 1.5ltr ovenproof dish. Top with the mozzarella & cook under the preheated grill for 4-5 mins, until golden & bubbling.