One Pan Lamb Cutlets with Risoni

This dish was inspired by @cookingwithalisha. I added some risoni to soak up all the delicious juices and some goats cheese on top. I will 100% putting this on the rotation.


Let's Cook → Video


Prep: 15 mins | Cook time: 45min - 1 hour  | Serves: 4-6


What you will need:

  • 8 lamb cutlets, seasoned with salt, pepper and olive oil
  • 1 Tbsp EVOO
  • 1 Red capsicum, chopped
  • 1 Red onion, sliced
  • 2 Garlic cloves, crushed
  • 1 Handful of parsley, chopped
  • 2 Cups of beef stock
  • 2 Tbsp of tomato paste
  • 1 1/2 Cups of risoni
  • Juice of 1 lemon
  • 1/4 of Meredith's goats cheese



    • Heat up the tbsp of EVOO in a deep casserole dish until really hot and then place the lamb cutlets in and sear on both sides until golden brown (approx 5 mins on each side)
    • Add in the capsicums, onion, garlic, beef stock, a sprinkle of parsley, tomato paste and stir to combine
    • Put the lid on and allow it to simmer on a medium/low heat for 45mins -1 hour until the meat has softed
    • At the 45min mark, add the desired amount of risoni to the pot and allow to cook for at least 10 mins
    • Remove the pot from the heat, squeeze the lemon over the top with a sprinkling of the goats cheese and parsley
    • Serve and enjoy!


    Thanks to @maciskitchen for this recipe!