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Pesto lamb chops with risoni salad

  • 0:15 Prep
  • 0:25 Cook
  • 4 Servings


  • 1 cup dried risoni pasta
  • 2 tablespoons olive oil
  • 4 (185g each) lamb forequarter chops
  • 1/3 cup sun-dried tomato pesto
  • 2 small zucchini, thinly sliced
  • 250g cherry tomatoes, halved
  • 1 small red onion, halved, thinly sliced
  • 2 tablespoons red wine vinegar


  • 1
    Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain. Place in a large bowl. Add half the oil. Toss to combine.
  • 2
    Place chops on a plate. Spread 1 teaspoon pesto over each side of chops. Place zucchini, tomato and remaining oil in a bowl. Toss to coat. Heat a greased barbecue plate or chargrill over medium-high heat. Cook vegetables for 2 to 3 minutes or until golden and tender. Add to pasta with onion and vinegar.
  • 3
    Cook chops for 4 to 5 minutes each side for medium or until cooked to your liking. Dollop with remaining pesto. Serve with pasta mixture.

Source: taste.com.au


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