A succulent lamb recipe. A must try!
4 Lamb Forequarter Chops
2 tbsp olive oil
1 tbsp thyme leaves, finely chopped + extra, to serve
1 Eschallot, finely diced
2 garlic cloves, crushed
300g Risoni Pasta
1 bunch asparagus, cut into 3cm lengths
1 zest and juice 1 lemon
625ml vegetable stock
2 table spoon sour cream
1/2 cup sun-dried tomatoes, roughly chopped
1/2 cup frozen peas, thawed
100g goat cheese
1 long red chili, thinly sliced, to serve (optional)
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed
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