![Lamb with pea, mint & ricotta risoni Lamb with pea, mint & ricotta risoni](https://wikirecipes.net/wp-content/uploads/2019/04/Lamb-with-pea-mint-amp-ricotta-risoni-1.jpg)
- 0:05 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Lemon adds a burst of summer freshness to lean meat, pasta and bright greens.
Ingredients
- 200g (1 cup) dried risoni pasta
- 200g sugar snap peas
- 150g (1 cup) frozen peas
- Olive oil spray
- 2 (about 200g each) lamb eye of loin (backstraps)
- 75g baby spinach leaves
- 1/4 cup shredded fresh mint
- 1 tablespoon fresh lemon juice
- 2 teaspoons olive oil
- 1 teaspoon finely grated lemon rind
- 160g (2/3 cup) reduced-fat ricotta, crumbled
Method
- Step 1Preheat oven to 200°C. Cook the risoni in a large saucepan of salted boiling water following packet directions. Add the sugar snap peas and frozen peas in the last 2 minutes of cooking. Rinse under cold running water. Drain.
- Step 2Meanwhile, heat a large frying pan over high heat. Spray with oil. Cook the lamb for 2 minutes each side or until browned. Transfer to a baking tray. Bake for 6 minutes for medium or until cooked to your liking. Cover loosely with foil and set aside for 3 minutes to rest. Thinly slice the lamb across the grain.
- Step 3While the lamb is resting, combine the risoni mixture, spinach, mint, lemon juice, olive oil and lemon rind in a large bowl. Season with pepper. Toss to combine.
- Step 4Divide risoni mixture and lamb among serving dishes. Top with the ricotta.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1808 kj
Energy
12g
Fat Total
4g
Saturated Fat
6g
Fibre
36g
Protein
84mg
Cholesterol
169.5mg
Sodium
4g
Carbs (sugar)
43g
Carbs (total)
All nutrition values are per serve
- Author: Chrissy Freer
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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