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Ingredients

4 x 200g lamb backstraps
2 tablespoons piri piri sauce (see note)
1 1/3 cups (300g) risoni pasta (orzo)
2 tablespoons extra virgin olive oil
Zest and juice of 1 lemon
1 bunch spring onions, finely chopped
2 large tomatoes, seeds removed, chopped
1/2 cup finely chopped mint leaves
2 tablespoons chopped marjoram leaves

Method

Step 1 Place lamb in a bowl with piri piri and turn to coat. Cover and set aside to marinate while you make the salad.
Step 2 Meanwhile, cook risoni in a pan of boiling salted water according to packet instructions. Drain, reserving 2 tablespoons cooking water, then rinse in cold water and drain again. Place in a large bowl with reserved cooking water and remaining ingredients. Season and toss well to combine.
Step 3 Heat a chargrill or frypan over medium-high heat. Cook lamb for 3-4 minutes each side until charred but still pink in centre, or until done to your liking. Rest lamb briefly, then slice thickly. Serve on salad.

Piri piri lamb with tomato & herb risoni

How to make Piri piri lamb with tomato & herb risoni

Ingredients

Method