8 Mick's Meat lamb loin chops, excess fat trimmed
200g (1 cup) risoni pasta
1 bunch asparagus, ends trimmed, cut into 4cm lengths
Salt & freshly ground black pepper
2 (about 260g) ripe tomatoes, deseeded, roughly chopped
100g baby spinach leaves, washed, dried
5 green shallots, trimmed, sliced
1 fresh red birdseye chilli, finely chopped
1 tbsp olive oil
Step 1 - Cook pasta in a large saucepan of salted boiling water following packet directions, or until almost al dente. Add asparagus and cook for a further 2 minutes or until pasta is al dente. Drain and transfer to a large bowl.
Step 2 - Meanwhile, preheat grill to medium-high. Season both sides of the lamb chops with pepper. Place the lamb chops on a grill tray and cook for 6 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm.
Step 3 - Add the tomatoes, spinach, green shallots, chilli and oil to the pasta mixture, and season with salt and pepper. Toss until well combined.
Step 4 - Place the lamb chops on serving plates and spoon over the risoni salad.