- Heat 1 tablespoon of the oil in a non-stick frying pan. Add the garlic and spring onions and sauté for 1-2 minutes. Add the herbs, chilli flakes and lamb. Press the lamb with a fork to prevent lumps forming. Stir-fry until the lamb changes colour. Add the tomatoes, honey and Worcestershire sauce. Season. Cover and simmer for about 20 minutes, until cooked.
- Meanwhile, cook the pasta in a large pan of salted water according to the packet instructions. Drain well and add the remaining olive oil.
- Toss the meat with the pappardelle and serve in 2 bowls.
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