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grilled lamb cutlets with warm risoni salad

www.womensweeklyfood.com.au
Your Recipes

Prep Time: 20 minutes

Cook Time: 40 minutes

Total: 60 minutes

Servings: 4

Ingredients

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Instructions

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Step 1

In a large bowl, combine garlic, oregano, chives, juice and wine; add lamb; toss to coat in marinade. Cover; refrigerate until required.

Step 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.

Step 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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