Name: Char-grilled chilli lamb with risoni salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Char-grilled chilli lamb; 1 tablespoon oil; 1 tablespoon mint, finely chopped; 2 teaspoon honey; 1 long red chilli, finely chopped; 500 gram lamb back strap, trimmed; char-grilled tomato cheeks, rocket leaves, to serve; Risoni salad; 1 1/2 cup risoni; 1/3 cup chopped parsley; 1/3 cup toasted pine nuts; 1/2 small red onion, thinly sliced; 1/4 cup raisins; 2 tablespoon olive oil; 1 tablespoon lemon juice

Char-grilled chilli lamb with risoni salad

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Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

Char-grilled chilli lamb

1 tablespoon oil

1 tablespoon mint, finely chopped

2 teaspoon honey

1 long red chilli, finely chopped

500 gram lamb back strap, trimmed

char-grilled tomato cheeks, rocket leaves, to serve

Risoni salad

1 1/2 cup risoni

1/3 cup chopped parsley

1/3 cup toasted pine nuts

1/2 small red onion, thinly sliced

1/4 cup raisins

2 tablespoon olive oil

1 tablespoon lemon juice

Method

1.In a large bowl, combine oil, mint, honey and chilli. Add lamb, tossing to coat. Cover and chill for 2 hours.

2.RISONI SALAD: In a large saucepan, cook risoni in boiling, salted water for 8-10 minutes, following the packet instructions. Drain and rinse under cold water. Shake off excess water and transfer risoni to a bowl. Stir remaining ingredients through. Season to taste.

3.Heat a char-grill on high. Cook lamb for 3-4 minutes each side until cooked to taste. Transfer to a plate, cover with foil and rest for 5-10 minutes.

4.Slice lamb and serve on a bed of risoni salad with char-grilled tomato and rocket leaves.

Lamb fillets can be used in place of back straps.
Note

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