LAMB STEAKS WITH ORZO

Delicious served with rocket salad with a balsamic vinaigrette. To make the vinaigrette, simple mix three parts olive oil with one part vinegar. Season and serve.

SERVES 4

Time: 30 minutes

4 lamb leg steaks, well trimmed

Salt and freshly ground black pepper

1 tablesp. rapeseed or olive oil

1 small onion, peeled and finely chopped

1 garlic clove, peeled and chopped

1 red pepper, finely chopped 300g orzo pasta

400g tin of chopped tomatoes

600mls chicken stock or water

3 tablesp. grated mature cheese

Handful of basil leaves, torn 1 lemon, cut into wedges Marinade:

Zest and juice of 1 lemon 1 tablesp. olive oil

1 teasp. fresh rosemary leaves, chopped

1 garlic cloves, peeled and chopped

H Combine all the ingredients for the marinade. Place the chops in a dish and brush over the marinade. Set aside while you cook the pasta.

HTo cook the pasta: Heat a tablespoon of oil in a large sauce pan or deep frying pan over a medium heat. Add the onion and garlic and allow to cook for 4-5 minutes. The onion should soften but not brown. Add the chopped red pepper and cook for another few minutes. Then add the orzo, the tin of tomatoes and stock or water. Season with salt and pepper and stir to combine. Bring to the boil then reduce to a simmer. Stir frequently to prevent it sticking to the pan. Cook for approximately 20 minutes until the pasta is cooked.

Taste and season then stir through the cheese.

To cook the lamb: Meanwhile, heat a large frying pan or griddle pan over high heat. Season the lamb steaks with a little salt and black pepper. Add them to the pan and cook for 4 minutes on each side. You may need to do this in two batches, depending on the size of your pan. Leave to rest for a couple of minutes.

To serve: Slice the lamb steaks and serve with the pasta. Sprinkle over the basil and a little extra cheese. Add a wedge of lemon.