CHARGRILLED LAMB FILLETS WITH CREAMY REAL YOGHURT RISOTTO
Yummy easy dinner
SERVING SIZE:
Serves 4
INGREDIENTS:
Risotto
1 onion
2 cloves garlic
25g butter
1 cup Arborio rice
4 cups chicken stock
salt
1/2 cup Hansells Natural Real Yoghurt
1 red capsicum, roasted
6 lamb fillets
oil
Creamy Real Yoghurt Sauce
1/2 cup Hansells Natural Real Yoghurt
1 tablespoon red wine / balsamic
1 tablespoon chopped parsley
fresh herbs
INSTRUCTIONS:
Peel onion and chop finely. Crush, peel and finely chop garlic.Melt butter in a large frying pan and saute onion and garlic for 5 minutes or until clear and coated with butter.Add one cup of stock and stir until liquid has evaporated. Add stock, half a cop at a time, and continue to cook, stirring until rice is cooked and stock has evaporated.Season with salt and mix in Real Yoghurt. Cut capsicum into thin strips and mix through.To serve, place a round of risotto in the centre of 4 hot serving plates. Arrange lamb in a stack over risotto. Serve with Real Yoghurt sauce and garnish with fresh herbs.Brush lamb with oil. Cook lamb in a frying pan, under the grill or over the barbecue for 2 to 3 minutes or until just cooked.Creamy Real Yoghurt SauceMix Real Yoghurt, vinegar and parsley together.
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