Instructions: Add pasta to a large pan of boiling water; boil uncovered, until just tender.

Drain well.

Heat 1 tablespoon of the oil in a large pan. Add lamb; cook, until browned all over and cooked as desired. Remove from pan, stand for 5 minutes; cut into thin slices.

Heat remaining oil in same pan. Add chillies and garlic; cook, stirring, for about 1 minute, or until garlic is lightly browned. Remove pan from heat, stir in herbs and salt.

Gently toss coriander mixture with pasta, lamb and juice.

Serve hot pasta sprinkled with cheese; garnish with extra fresh herbs.

Top tip: Sliced cooked lamb or pork can be substituted for the lamb eye of loin.

Add to pan with chillies and garlic stir until heated through.

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