adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lamb with pea, mint & ricotta risoni
0 Likes
Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Lemon enhances flavors of meat, pasta, and vegetables with a vibrant burst of summer freshness.
Ingredients:
  • 200g (1 cup) dried risoni pasta
  • 200g sugar snap peas
  • 150g (1 cup) frozen peas
  • 2 (about 200g each) lamb eye of loin (backstraps)
  • 75g baby spinach leaves
  • 62.50 ml shredded fresh mint
  • 21.00 gm fresh lemon juice
  • 160g (2/3 cup) reduced-fat ricotta, crumbled
Instructions:
  • Preheat your oven to 200°C. Cook the risoni in a large pot of salted boiling water according to package instructions. Toss in the sugar snap peas and frozen peas during the final 2 minutes of cooking. Drain, then rinse everything under cold water.
  • Heat a large frying pan over high heat, then spray with oil. Cook the lamb for 2 minutes on each side until browned. Transfer to a baking tray and bake for 6 minutes for medium doneness. Let it rest for 3 minutes, then thinly slice the lamb across the grain.
  • Once the lamb is resting, mix the risoni, spinach, mint, lemon juice, olive oil, and lemon rind in a large bowl. Add pepper to season and toss to combine.
  • Divide the flavorful risoni and lamb among serving dishes, then generously top each with creamy ricotta.

Similar Recipes