Lisa Faulkner co-hosts What's Cooking? with Ben Shephard
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Lisa Faulkner imparted wisdom on shows including This Morning and John And Lisa’s Weekend Kitchen. She has shared with Express.co.uk a “simple and delicious” pasta recipe to feed the family.
Trying to find a family meal that is both tasty and easy to cook is not always easy.
However, Lisa has detailed a new recipe she designed in partnership with Ninja amid the release of the new Ninja Foodi ZEROSTICK cookware range.
She said: “This really is a simple and delicious dish that is a real crowd pleaser.”
The TV favourite shared her twist on a classic pasta dish by using Italian orzo.
It serves four, making it perfect for a family or small dinner party.
Roasted lamb rack with orzo and feta
For the lamb
One rack of lamb (500g)
Pinch of Salt
For the orzo
One onion, sliced
Two cloves garlic, grated
500ml chicken or vegetable stock
One tin chopped tomatoes
A handful of green or black olives
70g feta cheese
Two tablespoons fresh chopped parsley
Two tablespoons fresh chopped dill
One lemon and zest
To begin, score the lamb and cut the little line of sinew off the bottom, or ask the butcher to do this.
Next, sprinkle salt onto the fat and place into a cold pan, fat side down on a medium heat for around 10 minutes.
Lisa stated: “The fat will render and go golder and crispy.”
Turn the lamb over and baste with the fat then place the rack in the oven for around 15 minutes.
Once done, leave the lamb to rest for five to 10 minutes before carving.
“Next, pour some olive oil into an ovenproof dish and cook your onions until lovely and soft,” the chef continued. “Add your garlic and let it soften.
“Stir in the orzo, the tomatoes and stock. Give a good stir and grate in some lemon zest.”
Season and bring to the boil before covering the pan with a lid and placing it into the oven at 180° for 15 to 20 minutes.
Lisa continued: “Five minutes before the end, sprinkle over the cheese, olives and herbs and place uncovered in the oven for a further five minutes.
“Place the lamb cutlets on top and give the whole dish a good squeeze of lemon”.
For a vegetarian alternative, the lamb can be replaced with aubergine sliced and cooked in the oven for 10 minutes.
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