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 200°C 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.
*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.
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