Hearty Italian Lamb and Risoni Soup

Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Once the pan is very hot, add the lamb leg steaks and cook for 2 minutes on each side. TIP: This will give you a medium steak, but cook for a little less time if you like it rare or a little longer for well-done. Set aside on a plate to rest and cover with foil.

Heat a drizzle of olive oil in a large saucepan over a medium-high heat. Add the brown onion, carrot and garlic and cook for 4-5 minutes, or until the onion has softened.

Add the boiling water (check ingredients list for the amount), the crumbled chicken stock cube, the Worcestershire sauce (if using) and the tomato paste to the saucepan with the veggies. Stir to combine. Bring the mixture to the boil and then add the risoni and salt (use suggested amount). Reduce the heat to medium and simmer for 8-10 minutes, or until the risoni is 'al dente'.

While the risoni is cooking, place the par-baked continental rolls in the oven directly onto the wire racks for 2-3 minutes to heat through. Slice the lamb leg steaks into 1 cm pieces and stir through the soup in the last 1 minute of the risoni cook time to heat through. Remove the soup from the heat.