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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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