Photo of Chargrilled lamb cutlets with mushroom risotto by WW

Chargrilled lamb cutlets with mushroom risotto

11
11
11
SmartPoints® value per serving
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Moderate
This mushroom risotto perfectly compliments the rosemary and lemon flavoured lamb cutlets.

Ingredients

chicken stock

1000 ml

olive oil

1 tbs

brown onion

1 medium, chopped

garlic

1 clove(s), crushed

fresh rosemary

1 tbs, chopped

fresh lemon rind

1 tbs, grated

rice, arborio, dry

220 g

swiss brown mushrooms

100 g, quartered

mushrooms

100 g, button, quartered

asparagus

2 bunch(es), trimmed

French trimmed lamb cutlet(s) or rack(s)

400 g, (8 x 50g)

carrot(s)

8 small, baby, trimmed, peeled

button squash

250 g, halved

Instructions

  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.

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