CHARGRILLED LAMB FILLETS WITH CREAMY YOGHURT RISOTTO
SERVING SIZE:
Serves 4
INGREDIENTS:
Risotto
1 onion
2 cloves garlic
1 cup Arborio rice
4 cups chicken stock
salt
1/2 cup natural yoghurt
1 red pepper, roasted
6 lamb fillets
Rice Bran oil
Creamy Yoghurt Sauce
1/2 cup Natural Yoghurt
1 tablespoon red wine / balsamic
1 tablespoon chopped parsley
fresh herbs
INSTRUCTIONS:
Peel onion and chop finely. Crush, peel and finely chop garlic. Add a tablespoon of Rice Bran Oil into a large frying pan and saute onion and garlic for 5 minutes or until clear and coated with oil.Add one cup of stock and stir until liquid has evaporated. Add stock, half a cup at a time, and continue to cook, stirring until rice is cooked and stock has evaporated.Season with salt and mix in natural yoghurt. Cut the pepper into thin strips and mix through.To serve, place a round of risotto in the centre of 4 hot serving plates. Arrange lamb in a stack over risotto. Serve with Yoghurt sauce and garnish with fresh herbs.Brush lamb with oil. Cook lamb in a frying pan, under the grill or over the barbecue for 2 to 3 minutes. Creamy Real Yoghurt SauceMix Real Yoghurt, vinegar and parsley together.
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