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Lamb chops with pasta salad
Lamb chops with pasta salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Juicy midweek lamb chops for a delicious dinner.
Ingredients:
  • 200g (1 cup) risoni pasta
  • 1 bunch asparagus, ends trimmed, cut into 4cm lengths
  • 8 lamb loin chops, excess fat trimmed
  • Salt & freshly ground black pepper
  • 2 (about 260g) ripe tomatoes, deseeded, roughly chopped
  • 100g baby spinach leaves, washed, dried
  • 5 green shallots, trimmed, sliced
  • 1 fresh red birdseye chilli, finely chopped
  • 18.20 gm olive oil
Instructions:
  • Prepare pasta in a large saucepan of salted boiling water per package instructions, cooking until almost al dente. Then, add asparagus and cook for an additional 2 minutes until pasta is al dente. Drain and transfer to a large bowl.
  • Preheat grill to medium-high while you season both sides of the lamb chops with pepper. Grill the lamb chops on a grill tray for 6 minutes on each side for a medium cook or until desired doneness. Rest on a plate, covering with foil to keep warm.
  • Combine the tomatoes, spinach, green shallots, chili, and oil with the pasta, then season generously with salt and pepper. Mix everything together until evenly coated.
  • Plate the lamb chops and generously top them with the flavorful risoni salad. Serve hot and enjoy right away.

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