Lamb With Mushroom Pasta - cooking recipe

Ingredients

18 oz lamb loin, trimmed
2 tbsp finely chopped fresh flat-leaf parsley leaves
1/4 cup lemon juice
2 tbsp extra-virgin olive oil
2 tsp cumin seeds
2 cloves garlic, minced
None None baby arugula and shaved Parmesan cheese, to serve
None None FOR THE MUSHROOM PASTA
2 tbsp olive oil
1 None onion, finely chopped
1 clove garlic, minced
9 oz mushrooms, chopped
1 tsp fresh rosemary leaves
7 oz orzo pasta
2 cups chicken stock
1/2 cup white wine

Preparation

In a bowl, combine lamb, parsley, lemon juice, oil, cumin and garlic. Season to taste. Marinate in fridge for 15 mins.
Meanwhile, to make the mushroom pasta, heat oil in a large frying pan over medium heat. Saute onion and garlic for 1-2 mins, until tender. Add mushrooms and rosemary and saute for 2-3 mins, until tender. Stir in pasta then stock and wine. Bring to a boil then reduce heat to low and simmer for 10-12 mins, until tender. Keep warm.
Heat a grill pan over high heat. Cook lamb for 8-10 mins, turning, until browned all over and cooked to your liking. Let rest, covered, for 5 mins then slice.
Serve lamb on a bed of pasta, sprinkled with arugula and shaved Parmesan.