Lamb with Wholemeal Spaghetti & Vegetables

By Michael Van de Elzen

Lamb with Wholemeal Spaghetti & Vegetables
Michael Van de Elzen shows how a little lamb cooked creatively makes for a delicious, budget-friendly, meal.

Serves 6

4 tbsp olive oil

400g deboned, trimmed lamb

leg (small pan roast)

8 large field mushrooms, peeled

6 garlic cloves, unpeeled

500g wholemeal spaghetti

½ cup broad beans, shelled

1 cup peas

1 tbsp truffle oil

4 tbsp finely grated parmesan

shaved parmesan, to serve


Preheat oven to 150°C. Lightly brush lamb with oil; sear lamb on all sides in hot frying pan.

Place large sheet of tinfoil on a baking tray. Brush with oil, sprinkle with sea salt and place lamb in the centre. Wrap lamb in foil and roast for 1 hour.

Remove and rest in foil for 30 minutes before shredding with forks. Set aside.

Increase oven to 200°C. Place mushrooms and garlic cloves on a baking tray. Drizzle with remaining olive oil, season. Roast mushrooms and garlic for 12 minutes.

Meanwhile, cook spaghetti according to packet instructions. Boil broad beans for 5 minutes; add peas for last 2 minutes of cooking. Refresh both under cold water.

Peel garlic; place in a food processor with mushrooms and truffle oil. Blitz to combine, reserving to serve.

Fold through peas, beans and parmesan. Stir into cooked spaghetti with shredded lamb. Serve with shaved parmesan.


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