Sundried tomato lamb

Name: Sundried tomato lamb
Cook time: 20 min
Yield: 2

with parsley orzo and feta

Ready in around 20 mins

RECIPE FACT:

Orzo is often used in Mediterranean cooking as an alternative to rice.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Boil the kettle.
1. TO COOK THE ORZO:

Once the water is boiling, add the orzo and cook for 4-5 mins. Drain well into a sieve and drizzle with oil to stop from sticking.
2. TO PREPARE THE BROCCOLINI AND PARSLEY ORZO:

Cut the woody ends off the broccolini then slice into bite size pieces. Slice the silverbeet into ½ strips discarding the stalks. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the broccolini, season with salt and pepper and cook for 3-4 mins. Add the orzo, peas and silverbeet to the pan and cook for 1-2 mins. Remove from the pan into a serving bowl and cover to keep warm. Just before serving pour in the parsley dressing and toss to combine.
3. TO COOK THE SUNDRIED TOMATO LAMB:

Wipe out the pan, respray with oil and place back over a high heat. Once hot add the sundried tomato lamb leg steaks, season with salt and pepper and cook for 2-3 mins each side for medium-rare a little longer for well done, adjusting the heat if necessary. Remove from the pan, cover and allow to rest for 2-3 mins before slicing against the grain.
TO SERVE:

Spoon broccolini and parsley orzo onto plates and top with sundried tomato lamb pouring over any resting juices. Crumble over the feta and finish with a grind of freshly cracked pepper.