BBQ forequarter chop with asparagus & lemon risoni
Place lamb chops, half the oil and thyme in a large snap-lock bag. Heat a large char-grill pan or barbecue over medium-high heat. Cook chops for 4-5 minutes each side, or until cooked to your liking. Rest on a plate loosely covered with foil for 5 minutes.
Meanwhile, heat remaining oil in a large non-stick frying pan over medium heat. Add eschallot and cook for 1-2 minutes. Add garlic and cook for 30 seconds. Add risoni and stir for 1 minute to coat. Add asparagus and cook for 1 minute. Add lemon juice, lemon zest and stock.
Bring to a boil then reduce heat to a simmer and cook for 12-14 minutes or until the pasta is tender, adding more liquid if required.
Remove pan from the heat and stir through sour cream, tomatoes and peas.
Serve lamb chops with risoni topped with goats cheese, extra thyme and chilli, if desired.
Lamb cutlets, loin chops or lamb leg steaks would also work well in this recipe.
Swap asparagus for zucchini or broad beans; add some baby spinach or baby rocket to the risoni.
Swap goats cheese for feta or ricotta; add some olives or capers for a salty hit.