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Lamb cutlets with tomato, capers & risoni
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Speedy weeknight dinner, perfect for impromptu gatherings!
Ingredients:
  • 12 lamb cutlets, French trimmed
  • 200g (1 cup) dried risoni pasta
  • 2 small zucchini, ends trimmed, thinly sliced
  • 65g baby spinach leaves
  • 100g semi-dried tomatoes
  • 100g fresh ricotta
  • 1 garlic clove
  • 36.40 gm extra virgin olive oil
  • 20.00 ml drained capers
Instructions:
  • Preheat a chargrill on medium-high heat. Grill the lamb for 3 minutes on each side for medium doneness, or until cooked to your preference. Place the lamb on a plate, cover with foil, and let it rest for 5 minutes.
  • Cook the risoni in salted boiling water until al dente following the packet directions. Add zucchini for the last 2 minutes and spinach for the last 30 seconds of cooking. Drain and return to the pan.
  • Combine tomatoes, ricotta, garlic, oil, lemon juice, and capers in a food processor and blend until smooth.
  • Combine the tomato mixture with the risoni, stirring well. Serve the mixture on plates, top with lamb, and garnish with lemon wedges.

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