Recipe

Grilled lamb cutlets with warm risoni salad

  • 20 mins preparation
  • 40 mins cooking
  • Serves 4
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Ingredients

Grilled lamb cutlets with warm risoni salad
  • 1 clove garlic, crushed
  • 1 tablespoon fresh oregano, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 2 tablespoon lemon juice
  • 1/4 cup (60ml) dry white wine
  • 12 (700g) french-trimmed lamb cutlets
Warm risoni salad
  • 500 gram pumpkin, diced into 3cm pieces
  • 1 clove garlic, crushed
  • 1 tablespoon olive oil
  • 1 cup (220g) risoni pasta
  • 150 gram baby spinach leaves
  • 2 tablespoon lemon juice
  • 2 tablespoon fresh chives, coarsely chopped
  • 2 tablespoon fresh oregano leaves

Method

Grilled lamb cutlets with warm risoni salad
  • 1
    In a large bowl, combine garlic, oregano, chives, juice and wine; add lamb; toss to coat in marinade. Cover; refrigerate until required.
  • 2
    Meanwhile, to make warm risoni salad: Preheat oven to 200°C (180°C fan-forced). Place pumpkin, in single layer, on an oven tray; drizzle with combined garlic and half of the oil. Roast, uncovered, for about 15 minutes or until pumpkin is browned and tender. Meanwhile, cook pasta in a large saucepan of boiling water, uncovered, until just tender; drain. Place pasta and spinach in a large bowl with pumpkin, juice, herbs and remaining oil; toss gently to combine.
  • 3
    Drain lamb; discard marinade. Cook lamb, in batches, on a heated, oiled grill plate (or grill or barbecue) for about 3 minutes each side or until cooked as desired. Serve cutlets with salad.

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