Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1 1/2 cup frozen peas
- 1 cup risoni
- 2tablespoons mint (to serve)
- 2tablespoons parsley, sprigs (to serve)
- 1 zucchini, quartered lengthwise and sliced
- 1/3 cup extra virgin olive oil
- 2tablespoons balsamic vinegar
- 2 1/2tablespoons lemon juice
- 2teaspoons lemon, rind finely grated
- 1tablespoons fresh thyme leaves
- 2 garlic cloves, crushed
- 8 lamb cutlets
Nutrition per serving
3150kJ / 750Cal
3150 Kilojoules or 750 Calories
36% of daily energy intake*
Protein
38.5grams
Fat
47.5grams
Carbs
39.2grams
Sugars
5.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Combine vinegar, 2 tsp of the lemon juice, rind, thyme and garlic in a non-reactive dish. Add cutlets, turn to coat with marinade. Season to taste. Set aside for 15 minutes.
Step 2 of 4
Meanwhile, cook risoni in boiling water for 8 minutes. Add peas and zucchini and cook with risoni for a further 2 minutes until tender. Whisk remaining lemon juice with oil. Drain risoni and toss through dressing. Set aside.
Step 3 of 4
Heat a frying pan over medium heat. Cook cutlets, reserving marinade, in batches for 2-3 minutes each side depending on their thickness. Transfer to a plate and rest for 5 minutes. Add marinade to pan, and bring to the boil. Brush over cutlets.
Step 4 of 4
Serve cutlets with risoni and topped with mint and parsley sprigs.
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