We’re taking our cues from delicious spanakopita for this risoni, complete with spinach and fetta. We think it’s a fittingly impressive companion for mouth-watering Greek lamb. Yum!
lamb leg steaks
Greek spice blend
(ContainsGluten,Traces of Egg,May contain traces of allergens)
baby spinach leaves
Bring a medium saucepan of salted water to the boil. Finely slice the red onion. Slice the zucchini into half moons. Pick the oregano leaves. Crumble the Fetta cheese. Slice the lemon into wedges.
While the water is coming to the boil, place the lamb leg steaks in a medium bowl. Pour over the Greek spice blend, 1/2 the olive oil, season generously with salt and pepper and toss to coat. Set aside to marinate.
Add the risoni to the boiling water and cook for 8 minutes, or until ‘al dente’. Drain, return to the saucepan, and toss with a dash of olive oil to prevent sticking.
Meanwhile, heat a dash of olive oil in a medium frying pan over a high heat. Once the pan is very hot, add the lamb leg steaks and cook for 2 minutes on each side for medium rare (depending on thickness), or 3 minutes for well done. Set aside on a plate and cover with foil to rest for 5 minutes. Thinly slice.
Pan-frying lamb steak is the easiest, fastest and best cooking method for this cut of meat. Don’t be tempted to skip resting the steak. This is an integral part of the cooking process and ensures your steak is tender.
Return the frying pan to a high heat and add a dash of olive oil if needed. Add the red onion and zucchini and cook for 4-5 minutes, or until softened. Stir through the cooked risoni, balsamic vinegar, oregano, baby spinach leaves and the Fetta cheese. Cook for 1 minute, or until warmed through. Remove from the heat. Drizzle with a little extra olive oil if desired and season with pepper.
Divide the spanakopita fetta risoni between plates. Serve the Greek lamb alongside the risoni. Squeeze over the juice of the lemon wedges.