Herb lamb with pasta and hot harissa sauce

Name: Herb lamb with pasta and hot harissa sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 300 g Krithara noodles (risoni); 7-10 Tbsp Salt; 250 g Frozen green beans; 1 Onion; 2 TABLESPOONS Oil; 1/4 TEASPOON Harissa Paste; 2 TABLESPOONS Fruit vinegar; 1/2 pck (250 g each) strained tomatoes; 1 TABLESPOON Honey; 8 Lamb fillets (approx. 320 g); 50 g Arugula; 1 collar Parsley; 50 g black olives

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

300 g Krithara noodles (risoni)
7-10 Tbsp Salt
250 g Frozen green beans
1 Onion
2 TABLESPOONS Oil
1/4 TEASPOON Harissa Paste
2 TABLESPOONS Fruit vinegar
1/2 pck (250 g each) strained tomatoes
1 TABLESPOON Honey
8 Lamb fillets (approx. 320 g)
50 g Arugula
1 collar Parsley
50 g black olives

Directions

1
Cook the noodles in 3 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet. Add frozen beans for the last 8 minutes.
2
Peel and finely dice the onion and sauté in 1 tablespoon of oil. Add harissa, vinegar and tomatoes, bring to the boil. Cover and simmer for about 5 minutes. Season with salt and honey.
3
Fry the fillets in 1 tablespoon of hot oil for about 6 minutes. Wash the rocket and parsley, chop the parsley. Turn the meat in the parsley. Drain the pasta and serve with sauce, lamb, rocket and olives.