A light pasta dish with a zesty, creamy lemon sauce. Served sprinkled with plenty of freshly ground black pepper to give it an extra flavour boost. This recipe is a mouthwatering leftovers idea from our morroccan-style shoulder of lamb dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be reheated more than once.
Bring a small pan of water to the boil, cook the broad beans for 3 minutes. Drain and set aside. Bring a large pan of water to the boil and cook the pasta according to the pack instructions. Meanwhile heat the oil in a frying pan over a medium heat and cook the courgette, lamb and lemon juice for 2 minutes. Stir through the crème fraîche and gently heat for a further minute.
Drain the tagliatelle, reserving 50ml (2fl oz) of the cooking water. Return the pasta to the pan and toss through the creamy lamb mixture, loosening with the pasta water. Gently fold through the broad beans and mint and scatter with the lemon zest to serve.
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Please note that 200g (7oz) of lamb is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.