Having a BBQ? (Or as we say Down Under…Having a barbie?)

I cooked these on the weekend. To. Die. For. Seriously.

BBQ citrus Lamb Chops with Pumpkin Risotto and Snap Peas Three delicious flavours combine well in this tasty meal idea for lamb.

Serves: 2 Preparation Time: 8 minutes Cooking Time: 30 minutes

Ingredients

4 small chump chops (or loin or leg chops) 1 small lemon, juiced and zested 2 tsp soft brown sugar 1 tbsp olive oil 200 g peeled pumpkin, cut into 1.5cm cubes 1 tbsp olive oil 1 small onion, finely chopped 165 g (3/4 cup) risotto (Arborio) rice 3 cups boiling chicken or vegetable stock 2 tbsp grated Parmesan 200 g snap peas

Method

1. Place the chops in a shallow dish. Whisk together the lemon juice, zest, sugar and olive oil until the sugar dissolves and pour over the chops. Marinate while you prepare the risotto. 2. Steam or microwave the pumpkin cubes until tender and reserve. Heat the oil in a saucepan and add the onion. Cook for 2 minutes, add the rice and stir while cooking for 1 minute. 3. Add 1/2 cup of the hot stock to the rice and stir constantly over a medium heat. Continue add more stock, 1/2 cup at a time stirring constantly, until all the stock is absorbed and the rice is tender and creamy. 4. Remove from the heat and stir in the parmesan and cooked pumpkin cubes. Season to taste with salt and pepper and keep warm while you cook the chops. 5. Heat the barbecue and cook the chops, brushing frequently with the marinade, for 5 minutes on each side, or until cooked to your liking. While the chops are cooking steam or microwave the snap peas until just tender.

Serving Suggestion:

Serve the chops on top of the pumpkin risotto, accompanied by the steamed snap peas.