Pesto lamb BBQ chops with risoni salad
Serves: 4 | Preparation Time: 10mins | Cooking Time: 20 mins
4x (185g each) Tasman BBQ lamb chops
1 cup dried risoni pasta
2 tbsp olive oil
⅓ cup sun-dried tomato pesto
2 small zucchini, thinly sliced
250g cherry tomatoes, halved
1 small red onion, halved, thinly sliced
2 tbsp red wine vinegar
- Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain. Place in a large bowl. Add half the oil. Toss to combine.
- Place chops on a plate. Spread 1 tsp pesto over each side of chops. Place zucchini, tomato and remaining oil in a bowl. Toss to coat. Heat a greased barbecue plate or chargrill over medium-high heat. Cook vegetables for 2 to 3 minutes or until golden and tender. Add to pasta with onion and vinegar.
- Cook chops for 4 to 5 minutes each side for medium or until cooked to your liking. Dollop with remaining pesto. Serve with pasta mixture.