Penne With Grilled Lamb & Coriander Dressing

(Lamb Tenderloins )


  • 250g penne, cooked
  • 4 HORIZON Lamb Tenderloins, grilled
  • 1 medium eggplant, sliced into 1 centimetre slices
  • olive oil for cooking
  • 1/2 cup fresh mint leaves

Coriander Dressing

  • 1/2 cup plain yoghurt
  • 1 shallot, peeled and chopped
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic paste
  • 1/4 teaspoon rock salt
  • 1 cup fresh coriander leaves


  1. Blend all the dressing ingredients until smooth and creamy in a food processor and set aside.
  2. Place the penne in a mixing bowl.
  3. Slice the lamb into centimetre-thick slices.
  4. Saute the slices of eggplant in olive oil until golden brown on both sides.
  5. Drain well on kitchen paper.
  6. Pour half the dressing into the pasta and stir it through.
  7. Add the lamb, eggplant and mint leaves to the pasta and gently toss together.
  8. Spoon the pasta into a serving platter.
  9. Pour over the the remaining dressing.