Lemon adds a burst of summer freshness to lean meat, pasta and bright greens.
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)
Lamb with pea, mint & ricotta risoni
Print RecipeIngredients
- 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
Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Divide risoni mixture and lamb among serving dishes. Top with the ricotta.
Author: Chrissy Freer
Image credit: Mark O’Meara
Publication: Australian Good Taste
