Name: Grilled lamb and risoni with mustard sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 450 gram lamb fillets; 500 gram risoni; 2 clove garlic, crushed; 300 millilitre cream; 1/4 cup (70g) wholegrain mustard

Ingredients

1 tablespoon olive oil

450 gram lamb fillets

500 gram risoni

2 clove garlic, crushed

300 millilitre cream

1/4 cup (70g) wholegrain mustard

Method

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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