Lemon-pepper lamb with broad bean risoni

lemon-pepper lamb with broad bean risoni



1.Combine rind, pepper, salt, garlic and half of the oil in large bowl with lamb. Cover; refrigerate 1 hour.
2.Meanwhile, place broad beans in large heatproof bowl, cover with boiling water; stand 10 minutes. Drain beans. When cool enough to handle, peel grey outer shell from beans. Discard shells and reserve beans.
3.Cook risoni in large saucepan of boiling water until just tender; drain. Rinse under cold water and drain again.
4.Meanwhile, heat remaining oil in a large frying pan. Cook lamb, uncovered, until cooked as desired. Cover lamb, stand 5 minutes; slice lamb thickly.
5.In same pan, stir onion over heat until just softened. Add risoni and beans; cook, stirring, until heated through. Remove from heat and stir in herbs and juice.
6.Serve lamb with broad bean risoni.

Related stories