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.
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
Method
- 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!
