Step 1

Combine 2 tablespoons sun-dried tomato paste and 30ml oil in a bowl and brush over the lamb cutlets. Set aside to marinate.

Step 2

Place the stock in a saucepan and bring to the boil, then reduce heat to low and keep at a simmer.

Step 3

Heat remaining oil in a large frying pan. Add onion and cook over medium heat until soft. Add garlic and rice and stir for 1 minute to coat rice. Add wine and continue cooking until most of the liquid has been absorbed. Add remaining tomato paste and stir to combine. Add stock, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding next ladleful. Cook until rice is tender. Stir in the diced and semi-dried tomatoes and season well. Add butter and parmesan and stir to combine. Cover, turn off heat and set aside.

Step 4

Preheat a chargrill pan or grill over high heat; when hot, add the cutlets and cook for 1-2 minutes each side.

Step 5

Stir the risotto and serve with the cutlets. Garnish the risotto with parmesan.