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Photo of Chargrilled lamb cutlets with mushroom risotto by WW

Chargrilled lamb cutlets with mushroom risotto

PersonalPoints™ per serving
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

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

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.