BBQ forequarter chop with asparagus, pea and lemon risoni | Australian Lamb - Recipes, Cooking Tips and More

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).