Pan-Fried Lamb with Mint and Pea Risotto

Herby lamb leg or rump steak with a creamy, fresh pea and mint risotto for a fresh and tasty meal for 2 in about 40 minutes.

Method

1. Place the steaks on a chopping board and season. Sprinkle with the herbs on both sides. Cover and set aside in a cool place.
2. To prepare the risotto; pour the stock into a medium saucepan and bring to the boil, then reduce to a simmer.
3. Melt the butter in a large saucepan and cook the onion for 3-4 minutes until soft. Add the rice and coat well in the butter. Add the wine and allow to evaporate, stirring continuously.
4. Add a ladleful of stock at a time and continue to cook until all the liquid is absorbed, stirring continuously. Continue to add the stock a little at a time until the rice swells and becomes creamy. You may not need all the stock (this should take about 30-35 minutes).
5. Add the peas, mint and lemon zest. Season and cook for a further 5 minutes until the rice is tender and the vegetables are cooked.
6. 10 minutes before the risotto is cooked place the lamb under a preheated grill or a prepared barbecue and cook for 4-6 minutes, turning once. Serve with the risotto.