Pesto Lamb Chops with Risoni Salad
4 (185g each) Tasman BBQ Lamb Chops
1 cup dried risoni pasta
2 tbsp Golden Grange extra virgin olive oil
1/3 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
Step 1: 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.
Step 2: 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.
Step 3: 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.