Seared Lamb Tenderloins with Greek Pasta Shells
- 2 lamb tenderloins
- 3-4 leaves silverbeet, tough end of stem removed, leaf sliced and rinsed
- 1 medium eggplant, diced
- generous pinch of chilli flakes
- 2 cups cooked pasta shells
- lemon wedges, to garnish
- 2 tablespoons rice bran oil
- 4 tablespoons pine nuts lightly toasted
- 50 g feta
- 3/4 cup ricotta
- 1 small bunch flat leaf parsley, roughly chopped
- 2 x 400g cans chopped tomatoes
- 1 medium red onion, sliced
- 1 small bunch fresh basil
- 1 small bunch fresh oregano
- 2 tablespoons olive oil
Heat the oil in a large pan over a medium-high heat. Sauté the eggplant for 6-7 minutes until golden. Add the onion, tomatoes and chilli flakes and cook for another 10 minutes.
Add the silverbeet, oregano and basil to the pan. Reduce the heat slightly, and mix. Set aside and keep warm.
Heat a frypan over a high heat. Rub the olive oil and sumac into the lamb tenderloins, then sear them in the hot pan for about 5 minutes on each side. Remove from the heat and rest under tinfoil for about 5 minutes, keeping warm in the oven if you prefer it well done.
To serve, mix the pasta shells and the ricotta through the eggplant mixture. Serve the pasta mixture with the lamb. Sprinkle over the feta, pine nuts and parsley and garnish with lemon wedges.