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How to make Lamb and mushroom risoni salad

Yield = 4
Prep time: 0:30
Cook time: 0:25
Total time: 0:55

Ingredients

  • 200g button mushrooms, thinly sliced
  • 1/3 cup honey and dijon mustard vinaigrette
  • 1 cup dried risoni pasta
  • 400g lean lamb leg steaks
  • 40g baby spinach, shredded
  • 150g chargrilled red capsicum, chopped

Method

  • Step 1 Combine mushroom and 1/4 cup vinaigrette in a large bowl. Cover. Set aside for 30 minutes or until tender.
  • Step 2 Meanwhile, cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain.
  • Step 3 Preheat a greased barbecue plate or chargrill over medium-high heat. Cook steaks for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Stand, covered, for 5 minutes.
  • Step 4 Thinly slice lamb. Add lamb, pasta, spinach and capsicum to mushroom mixture. Toss to combine. Serve.