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Lamb Chops with Pasta Salad

Prep Time:

Cook Time:


4 Servings


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.

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