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Pesto Double Lamb Cutlets with Smoked Pumpkin Risone

Recipe by Naomi Crisante from Alive and Cooking

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Ingredients

500g butternut pumpkin, diced (1 cm wide)
1 small red capsicum, diced
1 red spanish onion, diced
Sea salt and freshly ground black pepper, to taste
Extra virgin olive oil
3 teaspoons smoked sweet paprika
200g pesto
12 double lamb cutlets*
250g risone or orzo pasta* *

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Method

Combine pumpkin, capsicum, onion, ½ teaspoon salt, 2 tablespoons oil and 1 teaspoon of paprika together, place on an oven tray.
Rub 1/3 of the pesto into the cutlets, place on top of the vegetables and sprinkle with 1 teaspoon paprika and pepper. Roast at 200C for 20 minutes for medium (or until done to your liking).
Cook risone in a large saucepan of boiling water until ‘al dente’, drain and toss immediately with roasted vegetables, any pan juices from the lamb and season to taste.
Arrange pumpkin risone on a large platter, place lamb cutlets on top, sprinkle with remaining smoked paprika and serve with remaining pesto.

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Notes & Tips

*Ask the butcher for two-chop lamb cutlets, or simply cut a rack of lamb into double cutlets. ** Risone or Orzo are rice-shaped pasta available in supermarkets and delis. For more information and recipes from this series, click on the following link www.aliveandcooking.com.au