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Ingredients

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

Method

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.

Lamb with pea, mint & ricotta risoni

How to make Lamb with pea, mint & ricotta risoni

Ingredients

Method