Arrabbiata lamb with a tomato and pasta salad

Number of Portions
Arrabbiata lamb with a tomato and pasta salad


- 10 x 150g Lamb cutlets
- 3 tbsp Arrabbiata Seasoning
- 50 ml Oil
- 1.5 kg Cooked fusilli pasta (cook in chicken stock for more flavour)
- 200 grams Spring onions, sliced
- 5 Tomatoes, seeds removed and finely diced
- French Dressing
- Sea Salt To taste
- Black Peppercorns To taste


Place the lamb cutlets on a tray and sprinkle with Schwartz Arrabbitta seasoning and leave for 20 minutes.

Heat oil in a pan and cook for 3-4 minutes each side or until pink in the middle.

Meanwhile, mix the pasta, spring onions and tomatoes and combine with the Schwartz French dressing and season with Schwartz Sea salt and black pepper corns.

Once lamb is cooked, rest for 5 minutes. Place the pasta salad on a plate and serve with the lamb.

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