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How to make Lamb cutlets with tomato, capers & risoni

Yield = 4
Prep time: 0:05
Cook time: 0:15
Total time: 0:20

Ingredients

  • 12 lamb cutlets, French trimmed
  • 200g (1 cup) dried risoni pasta
  • 2 small zucchini, ends trimmed, thinly sliced
  • 65g baby spinach leaves
  • 100g semi-dried tomatoes
  • 100g fresh ricotta
  • 1 garlic clove
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon drained capers
  • Lemon wedges, to serve

Method

  • Step 1 Preheat a chargrill on medium-high. Add the lamb and cook, for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  • Step 2 Meanwhile, cook the risoni in a medium saucepan of salted boiling water following packet directions or until al dente, adding the zucchini in the last 2 minutes and the spinach in the last 30 seconds of cooking. Drain. Return to pan.
  • Step 3 Place tomatoes, ricotta, garlic, oil, lemon juice and capers in the bowl of a food processor and process to combine.
  • Step 4 Add the tomato mixture to the risoni mixture and stir to combine. Divide among serving plates. Top with lamb and serve with lemon wedges.