1808 kj Energy
12g Fat Total
4g Saturated Fat
4g Carbs (sugar)
43g Carbs (total)
Lamb with pea, mint & ricotta risoniPrint Recipe
- 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
Preheat 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.
Meanwhile, 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.
While 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.
Divide risoni mixture and lamb among serving dishes. Top with the ricotta.
Author: Chrissy Freer
Image credit: Mark O’Meara
Publication: Australian Good Taste