Pesto Double Lamb Cutlets with Smoked Pumpkin Risone
Recipe by Naomi Crisante from Alive and Cooking
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**
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.
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
