BBQ Lamb Chops with Asparagus & Lemon Risoni

DIFFICULTY 2
SERVES 4
PREP 10 mins
COOK 30 mins

INGREDIENTS
• 4 lamb forequarter chops
• 2 tbsp olive oil
• 1 tbsp thyme leaves, finely chopped +extra, to serve
• 1 eschallot, finely diced
• 2 garlic cloves, crushed
• 300g risoni pasta
• 1 bunch asparagus, cut into 3cm lengths
• Zest and juice 1 lemon
• 625ml vegetable stock
• 2 tbsp sour cream
• ⅓ cup sun-dried tomatoes, roughly chopped
• ½ cup frozen peas, thawed
• 100g goats cheese
• Long red chilli, thinly sliced, to serve (optional)

DIRECTIONS
1. Coat lamb chops with half the oil and thyme in a snap-lock bag. Heat a grill pan or BBQ on medium-high and cook chops 4–5 minutes per side, or until done to your liking. Rest under foil for 5 minutes.
2. In a frying pan, heat remaining oil. Cook eschallot for 1–2 minutes, then add garlic for 30 seconds. Stir in risoni for 1 minute. Add asparagus, lemon juice, zest, and stock. Bring to a boil, then simmer 12–14 minutes until pasta is tender, adding liquid if needed.
3. Remove from heat, stir in sour cream, tomatoes, and peas.
4. Serve lamb chops with risoni, topped with goat’s cheese, thyme, and chilli if you like.

Notes
You can use lamb cutlets, loin chops, or leg steaks.
Swap asparagus with zucchini or broad beans; mix in baby spinach or rocket.
Use feta or ricotta instead of goat’s cheese; add olives or capers for extra flavour.

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