(Enough for 2)
200g lean lamb mince
Pasta for 2 (maybe 150-200g - we used penne)
Chopped garlic (we used 2 cloves because we love garlic)
A few grinds of black pepper
Half bag washed, baby spinach leaves
Small handful chopped mint leaves (the last from our little herb pot)
1 lemon (both the zest and the juice)
Grated parmesan to serve
Put the pasta on to cook.
Heat a large frying pan and add a little olive oil.
Brown the mince with the garlic.
Drain off any liquid.
Grind a little pepper over.
Drain pasta and add it to the frying pan, then the spinach leaves and mint.
Zest the lemon over the top and stir until spinach wilted.
Squeeze the lemon into the pan at the end and toss well.
Serve with parmesan (and salt and pepper if you like).