Cheesy Lamb And Spinach Pockets With Pasta - cooking recipe

Ingredients

4 None lamb leg steaks, pounded to 1/8 inch-thick
2 oz baby spinach
3.5 oz grated pizza cheese
2 cloves garlic, sliced
10.5 oz fusilli pasta
5 oz green beans, cut into 3/4 inch pieces
1/2 cup fat-free Italian dressing
2 tbsp chopped fresh chives
2 tbsp vegetable or olive oil
None None mixed greens, to serve

Preparation

Arrange pounded lamb steaks out on a cutting board. Top with spinach, cheese and garlic. Fold steaks over to enclose, securing ends with toothpicks. Season.
Meanwhile, cook pasta in boiling, salted water for 6 mins. Add green beans and cook for 2 mins more, or until just tender. Drain. Return pasta mixture to pan. Add dressing and chives and toss to combine. Cover to keep warm.
Heat oil in a large frying pan over high heat. Cook lamb for 2-3 mins per side, or until browned and cooked to your liking. Cover with foil and let rest for 5 mins. Discard toothpicks then slice lamb. Serve with pasta and mixed greens.