Lamb cutlets with broad bean, feta and mint pasta salad - San Remo

Ingredients

• San Remo Reg No. 47 Risoni 500g
• Ground black pepper
• Sea salt
• 2 cloves garlic, crushed
• 2 tablespoons chopped fresh rosemary leaves
• 2 tablespoons olive oil
• 12 French trimmed lamb cutlets
• 1 teaspoon finely grated lemon zest
• 180g Persian feta, coarsely crumbled (retain 2 tablespoons oil)
• 1 eschallot, finely chopped
• 100g snap peas or snow peas, halved diagonally, blanched
• 150g frozen broad beans
• ½ cup firmly packed mint leaves, torn if large
• 3 tablespoons olive oil
• 1 lemon (juice)
• 1 tablespoon red wine vinegar
• Sea salt and freshly cracked black pepper
• 1 tablespoon honey (optional)