Easy recipe Lamb Cutlets With Risoni Salad Recipe

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about one hundred and sixty-fiveg (three/four cup) risoni pasta about two tablespoons olive oil (Recipes by ingridients olive oil) one one/about two tablespoons red wine vinegar (Recipes by ingridients vinegar) one teaspoon Dijon mustard (Recipes by ingridients mustard) Salt and cracked black pepper about eight-twelve lamb cutlets one hundred and twenty-fiveg, cherry tomatoes (Recipes by ingridients cherry tomatoes) halved one quarter cup roughly torn basil (Recipes by ingridients basil) leaves one/about two cup (one hundredg) crumbled Lemnos Full Cream Fetta about two tablespoons pine, nuts (Recipes by ingridients nuts) toastedStep one Cook the risoni in a large saucepan of salted boiling water according to packet instructions. Lamb Cutlets With Risoni Salad Recipe. Drain and set aside. Lamb Cutlets With Risoni Salad Recipe. Step about two Meanwhile, place the oil,, vinegar (Recipes by ingridients vinegar) , mustard (Recipes by ingridients mustard) salt and pepper in a bowl and whisk until well combined. Lamb Cutlets With Risoni Salad Recipe. Set aside. Step three Heat a barbecue or grill to high. Sprinkle lamb cutlets with salt and pepper and brush with a little oil. Cook for three minutes each side or until cooking to your liking. Remove, cover and set aside. Step four Combine the risoni in a large bowl with the tomato,, basil (Recipes by ingridients basil) feta (Recipes by ingridients feta) and pine. nuts (Recipes by ingridients nuts) Lamb Cutlets With Risoni Salad Recipe. Drizzle with the dressing and toss gently to combine. To serve, divide risoni among serving plates and top with several cutlets..