Antipasto Lamb Chops Served With Risoni

Cook risoni pasta according to package instructions.

Mix seeded mustard, garlic and red wine vinegar in a small bowl.

Heat a fry pan over medium heat, add 1 teaspoon of olive oil. When the oil is hot, add the lamb chops to cook, for 2 minutes each side and 1 minutes for the skin side. It’s only half cooked so far!

Add the sauce mixture to the pan and quickly put a lid on. The sauce should start boiling immediately and the mustard seeds might start popping a little bit. Cook for a further 1-2 minutes. The perfect lamb chop should be pink in the middle and golden on the outside.

Place the lamb chops on the risoni, then add the chopped antipasto mix on the top, serve.