BBQ forequarter chop with asparagus, pea and lemon risoni | Australian Lamb - Recipes, Cooking Tips
Forequarter Chop Lemon Risoni
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.australianlamb.com.au.
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).
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