Name: Grilled lamb cutlets with warm risoni salad
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 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

Ingredients

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

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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