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Available for over a year

Ingredients Lamb 8 Lamb chops 1 tbsp olive oil 2 tsp dried rosemary 1 tbsp runny honey 2 tbsp balsamic vinegar 3 cloves garlic Pinch of salt Pasta 350g fresh reginette 1 leek Half of a lamb stock cube 300ml boiling water Olive oil for drizzling 150g garlic and herb cream cheese 30g parmsan cheese Method 1. Heat the oil in a frying pan. 2. Sprinkle the salt onto the lamb and place in the pan with the crushed garlic and rosemary on a medium heat, cooking for about 5 minutes. 3. Slice the leek and place into a small pot. 4. Dissolve the stock cube in the boiling water and add to the leeks, cooking until soft and tunring down the heat. 5. Add the cream cheese to the cooked leeks. 6. Boil the fresh pasta for about 3 minutes, drain and drizzle with olive oil to prevent sticking. 7. Reduce the heat under the lamb and add honey and balsamic to glaze. 8. Finally pour the sauce over the pasta, combine and add the grated parmasan cheese.