Lamb With Pea, Mint & Ricotta Risoni

By Chrissy Freer

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Lemon adds a burst of summer freshness to lean meat, pasta and bright greens.

All you have to do is throw all your ingredients of Lamb With Pea, Mint & Ricotta Risoni

  1. 200g (1 cup) dried risoni pasta
  2. 200g sugar snap peas
  3. 150g (1 cup) frozen peas
  4. Olive oil spray
  5. 2 (about 200g each) lamb eye of loin (backstraps)
  6. 75g baby spinach leaves
  7. 1/4 cup shredded fresh mint
  8. 1 tablespoon fresh lemon juice
  9. 2 teaspoons olive oil
  10. 1 teaspoon finely grated lemon rind
  11. 160g (2/3 cup) reduced-fat ricotta, crumbled

The instruction how to make Lamb With Pea, Mint & Ricotta Risoni

  1. Preheat oven to 200u00b0C. Cook the risoni in a large saucepan of salted boiling water following packet directions. Add the sugar snap peas and frozen peas in the last 2 minutes of cooking. Rinse under cold running water. Drain.
  2. Meanwhile, heat a large frying pan over high heat. Spray with oil. Cook the lamb for 2 minutes each side or until browned. Transfer to a baking tray. Bake for 6 minutes for medium or until cooked to your liking. Cover loosely with foil and set aside for 3 minutes to rest. Thinly slice the lamb across the grain.
  3. While the lamb is resting, combine the risoni mixture, spinach, mint, lemon juice, olive oil and lemon rind in a large bowl. Season with pepper. Toss to combine.
  4. Divide risoni mixture and lamb among serving dishes. Top with the ricotta.

Nutritions of Lamb With Pea, Mint & Ricotta Risoni

fatContent: 432.112 calories
saturatedFatContent: 12 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 43 grams carbohydrates
fibreContent: 4 grams sugar
cholesterolContent: 36 grams protein
sodiumContent: 84 milligrams cholesterol

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