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Categories:Viewed: 41 - Published at: 2 years ago
Ingredients
- 7 ounces, weight Risoni/Orzo Pasta
- 1 Tablespoon Seeded Mustard
- 4 cloves Garlic, Crushed
- 4 Tablespoons Red Wine Vinegar
- 1 teaspoon Olive Oil
- 6 whole Lamb Chops
- 1/2 cups Antipasto Mix, Finely Chopped (You Can Get It From The Deli Section At The Supermarket, Including Grilled Caspian, Eggplant, Artichoke And Semi-dried Tomatoes Etc)
Method
- Cook risoni pasta according to package instructions.
- Mix seeded mustard, garlic and red wine vinegar in a small bowl.
- Heat a fry pan over medium heat, add 1 teaspoon of olive oil.
- When the oil is hot, add the lamb chops to cook, for 2 minutes each side and 1 minutes for the skin side.
- Its only half cooked so far!
- Add the sauce mixture to the pan and quickly put a lid on.
- The sauce should start boiling immediately and the mustard seeds might start popping a little bit.
- Cook for a further 1-2 minutes.
- The perfect lamb chop should be pink in the middle and golden on the outside.
- Place the lamb chops on the risoni, then add the chopped antipasto mix on the top, serve.
