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Photo of Chargrilled lamb cutlets with mushroom risotto by WW

Chargrilled lamb cutlets with mushroom risotto

Total Time
45 min
15 min
30 min
This mushroom risotto perfectly compliments the rosemary and lemon flavoured lamb cutlets.


Chicken stock

1000 ml

Olive oil

1 tbs

Brown onion

1 medium, chopped


1 clove(s), crushed

Fresh rosemary

1 tbs, chopped

Fresh lemon rind

1 tbs, grated

Arborio rice

220 g

Swiss brown mushrooms

100 g, quartered


100 g, button, quartered


2 bunch(es), trimmed

Lamb French cutlet(s) or rack(s), raw

400 g, (8 x 50g)


8 small, baby, trimmed, peeled

Button squash

250 g, halved


  1. Place stock in a medium saucepan over high heat. Cover and bring to the boil. Reduce heat to low and keep at a simmer.
  2. Meanwhile, heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, rosemary and rind. Cook for 2 minutes or until fragrant. Add rice and cook, stirring, for 1 minute.
  3. Add the hot stock to the rice mixture, 1⁄3 cup (80ml) at a time, stirring occasionally, until all the liquid is absorbed. (This should take about 25 minutes – the rice should be tender but still firm to the bite and the risotto creamy.) Add mushrooms to rice mixture halfway through adding the stock.
  4. Meanwhile, preheat a chargrill or barbecue over medium-high heat. Cook asparagus and lamb, turning, for 5–7 minutes or until lamb is cooked to your liking and asparagus is tender. Transfer to a plate. Cover to keep warm. Rest lamb for 5 minutes before serving.
  5. Boil, steam or microwave carrots and squash until just tender. Drain. Serve chargrilled lamb and asparagus with risotto and vegetables.