1.Cook lamb, in batches, on heated oiled grill plate (or grill or barbecue) until browned and cooked as desired. Cover, stand 5 minutes, slice thickly.
2.Meanwhile, cook pasta in large saucepan of boiling water, uncovered, until just tender.
3.Heat oil in small saucepan, cook garlic, stirring, until fragrant. Add cream and mustard,bring to a boil. Reduce heat, simmer, uncovered, 2 minutes.
4.Place drained pasta, lamb and sauce in large bowl, toss gently to combine.
Risoni is a small rice-shaped pasta that can be served similarly to orzo or rice in salads and soups. This recipe is best made just before serving.
Note
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