Lamb With Mushroom Pasta

• 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

1. In a bowl, combine lamb, parsley, lemon juice, oil, cumin and garlic. Season to taste. Marinate in fridge for 15 mins.
2. 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.
3. 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.
4. Serve lamb on a bed of pasta, sprinkled with arugula and shaved Parmesan.

lamb loin, parsley, lemon juice, extravirgin olive oil, cumin seeds, garlic, arugula, mushroom pasta, olive oil, onion, clove garlic, mushrooms, rosemary, orzo pasta, chicken stock, white wine

Taken from recipes-plus.com/api/v2.0/recipes/34824 (may not work)