Grilled lamb cutlets with pumpkin risoni salad

Organisation: Women’s Weekly Cooking for Diabetes

Cooking time: 50 minutes (+ refrigeration)

Serves: 4

Type of recipe: Dinner

Recipe

These Grilled Lamb Cutlets with Pumpkin Risoni Salad offer a deliciously vibrant meal! The lamb cutlets are marinated in a fragrant blend of garlic, fresh oregano, chives, lemon juice, and white wine, then grilled to perfection. Paired with a hearty pumpkin risoni salad—roasted pumpkin, tender risoni pasta, fresh spinach, and zesty lemon—this dish is bursting with flavor. The combination of savory lamb and the wholesome salad makes for a satisfying and balanced meal, perfect for any occasion.

Ingredients

1 clove garlic, crushed
1 tablespoon finely chopped fresh oregano
1 tablespoon finely chopped fresh chives
2 tablespoons lemon juice
¼ cup (60ml) dry white wine
12 french-trimmed lamb cutlets (700g)

PUMPKIN RISONI SALAD

500g pumpkin, cut into 3cm (1¼-inch) pieces
1 clove garlic, crushed
1 tablespoon olive oil
1 cup (220g) risoni pasta
150g baby spinach leaves
2 tablespoons lemon juice
2 tablespoons coarsely chopped fresh chives
2 tablespoons fresh oregano leave

Method

1. Combine garlic, oregano, chives, juice and wine in large bowl, add lamb; toss to coat lamb in marinade. Cover, refrigerate 1 hour.
2. Meanwhile, make pumpkin risoni salad.
3. Drain lamb; discard marinade. Cook lamb on heated oiled grill plate (or grill or barbecue) until cooked as desired. Serve cutlets with risoni salad.

PUMPKIN RISONI SALAD

4. Preheat oven to 200°C/400°F. Place pumpkin, in single layer, on oven tray; drizzle with combined garlic and half of the oil. Roast about 20 minutes or until tender.
5. Meanwhile, cook pasta in large saucepan of boiling water until tender; drain. Combine pasta and spinach in large bowl with pumpkin, juice, herbs and remaining oil.

Serving suggestion Serve with steamed green beans and crusty wholemeal bread.

Tip Risoni is a small rice-shaped pasta very similar to orzo; you can use either for this recipe.