Asparagus Risotto with Lamb and Mint

Ingredients

• 2 lamb leg steaks

• 1 tsp olive oil, plus ½ tbsp

• 2 salad onions, sliced

• 1 garlic clove, crushed or grated

• 125g asparagus tips, sliced, tips left whole

• 250g microwave long grain rice

• 2 (approx.) ladles vegetable stock, hot

• 30g grated pecorino romano

• 1 handful chopped mint

• 40g pea shoots

• 1 drizzle mint sauce

Directions

• Step 1

  Rub the lamb steaks with 1 tsp oil and fry over a medium heat for 4-5 mins each side; leave to rest.

• Step 2

  Heat ½ tbsp oil in a pan, add the salad onions and garlic; cook for 1 min. Add the asparagus tips and cook for 2 mins. Stir in the rice, with 1-2 ladles of hot stock; simmer for 5 mins.

• Step 3

  Stir in the cheese and mint; season. Keep on a low heat while you slice the lamb, then stir in the pea shoots and divide between plates. Top with the lamb and a drizzle of mint sauce.