Step 1

Cook the risoni in a large saucepan of salted boiling water according to packet instructions. Drain and set aside.

Step 2

Meanwhile, place the oil, vinegar, mustard, salt and pepper in a bowl and whisk until well combined. Set aside.

Step 3

Heat a barbecue or grill to high. Sprinkle lamb cutlets with salt and pepper and brush with a little oil. Cook for 3 minutes each side or until cooking to your liking. Remove, cover and set aside.

Step 4

Combine the risoni in a large bowl with the tomato, basil, feta and pine nuts. Drizzle with the dressing and toss gently to combine. To serve, divide risoni among serving plates and top with several cutlets.