Name: Lamb and mushroom risoni salad
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 1
Ingredients: 200g button mushrooms, thinly sliced; 82.50 ml honey and dijon mustard vinaigrette; 250.00 ml dried risoni pasta; 400g lean lamb leg steaks; 40g baby spinach, shredded; 150g chargrilled red capsicum, chopped

Lamb and mushroom risoni salad

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Prep Time:
30 minutes

Cook Time:
25 minutes

Total Time:
55 minutes

Create a delicious and affordable meal with only six simple ingredients.

Ingredients:

200g button mushrooms, thinly sliced
82.50 ml honey and dijon mustard vinaigrette
250.00 ml dried risoni pasta
400g lean lamb leg steaks
40g baby spinach, shredded
150g chargrilled red capsicum, chopped

Instructions:

In a large bowl, toss mushrooms with 1/4 cup vinaigrette. Cover and let sit for 30 minutes until tender.
Cook the pasta in a pot of boiling, salted water according to package directions until tender. Drain the pasta.
Heat up a greased barbecue plate or chargrill over medium-high heat. Grill the steaks for 3 to 4 minutes on each side for a medium cook or to your preferred doneness. Then, place them on a plate, cover, and let them rest for 5 minutes before serving.
- Slice the lamb thinly, then add it, along with the pasta, spinach, and capsicum to the flavorful mushroom mixture. Toss everything together until well combined, then serve and enjoy.

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