Lamb risoni

30 Min
very easy
4 People
Rating starstarstarstarstar
Lamb risoni with roasted Mediterranean vegetables - Classic flavours of lemon and oregano rubbed into lamb steaks with tomato flavoured risoni and vegetables.
1 Set oven to 200°C and bring a saucepan of water to the boil. Zest lemon and combine with 1 tbsp oil, 1 tsp dried oregano, 1 tsp honey, salt and pepper to taste. Toss with lamb.

2. Slice courgettes and eggplants into 1cm rounds, halve cherry tomatoes. Toss with 1 tbsp oil and roast on a lined oven tray for 15-20 minutes, or until tender.

3. Add risoni to boiling water and cook according to packet instructions, or until cooked al dente. Drain, reserving 1/4 cup pasta water. Rinse then return to saucepan, add chopped spinach and 1/2 tbsp olive oil.

4. Blend sun-dried tomatoes with 1 tbsp oil from jar, 1 tbsp lemon juice, 1 tbsp chopped basil and 1 tsp honey. Stir half through risoni with reserved pasta water and toss with vegetables. Season with salt and pepper to taste.

5. Heat a large fry or grill pan over high heat with 1/2 tbsp oil. Pat lamb steaks dry and cook for 3-4 minutes each side, or until cooked to your liking. Set aside and slice when cool enough to handle.

6. Divide risoni and sliced lamb between plates. Sprinkle with crumbled feta and remaining sun-dried tomato drizzle, serve with any lemon wedges on the side.

No Lamb option - replace with beef steaks
Gluten Free option - replace with GF pasta

lemon 1
dried oregano 1tsp
 1tsp + 1tsp
lamb steaks 600g

courgettes 4
finger eggplant 2
cherry tomatoes 1 punnet

risoni 300g
baby spinach 60g

sun-dried tomatoes 2/3 jar

basil 1/2 packet
feta 1/2 packet

From your pantry: Oil, salt & pepper,