Ingredients
Method
- Place lamb chops, half the oil and thyme in a large snap-lock bag. Heat a large char-grill pan or barbecue over medium-high heat. Cook chops for 4-5 minutes each side, or until cooked to your liking. Rest on a plate loosely covered with foil for 5 minutes.
- Meanwhile, heat remaining oil in a large non-stick frying pan over medium heat. Add eschallot and cook for 1-2 minutes. Add garlic and cook for 30 seconds. Add risoni and stir for 1 minute to coat. Add asparagus and cook for 1 minute. Add lemon juice, lemon zest and stock.
- Bring to a boil then reduce heat to a simmer and cook for 12-14 minutes or until the pasta is tender, adding more liquid if required.
- Remove pan from the heat and stir through sour cream, tomatoes and peas.
- Serve lamb chops with risoni topped with goats cheese, extra thyme and chilli, if desired.
Top Tips
Tips
- Lamb cutlets, loin chops or lamb leg steaks would also work well in this recipe.
- Swap asparagus for zucchini or broad beans; add some baby spinach or baby rocket to the risoni.
- Swap goats cheese for feta or ricotta; add some olives or capers for a salty hit.
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