Mediterranean Lamb

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 drizzle of olive oil to prevent sticking.

Roughly dice the cucumber and roma tomato. Crumble the feta cheese. Zest the lemon and cut into wedges. Pick the parsley leaves and finely chop.

Heat a drizzle of olive oil in a large frying pan over a high heat. Once the pan is very hot, add the lamb steaks and cooked for 2 minutes on each side for medium rare, or cook to you liking. Set aside on a plate and loosely cover with foil to rest for 5 minutes. TIP: allowing the meat to rest ensures the juices can redistribute throughout the meat and be reabsorbed. As a result the meat will loose less juice when you cut it and be far more tender and juicy to eat! Thinly slice.

Add the cucumber, tomato, 1/2 the chopped parsley leaves, 1/2 the crumbled feta and lemon zest to the saucepan with the risoni. Add a drizzle of olive oil and season with the salt and a grind of black pepper and stir to combine.