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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» 23m ago
» 25m ago
In my opinion pasta won't match at all with the pork caramel since the sauce won't mix well with it, you better eat it with rice or maybe with some breads. I never tried it myself but rice seems to be the best side dish. Anyway I bought a foie gras from Delices d'Annie and it was a really good idea to serve it with some toasts, my guests were enjoyed it during our aperitif! :D
» 8h ago