• 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**


  • 1.

    Combine pumpkin, capsicum, onion, ½ teaspoon salt, 2 tablespoons oil and 1 teaspoon of paprika together, place on an oven tray.

  • 2.

    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).

  • 3.

    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.

  • 4.

    Arrange pumpkin risone on a large platter, place lamb cutlets on top, sprinkle with remaining smoked paprika and serve with remaining pesto.


*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

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