- Cook the orzo in a large pan of boiling water for 8-10 minutes until al dente, adding the frozen peas for the last 2-3 minutes. Drain, refresh and drain again thoroughly. Tip into a large mixing bowl and add the feta, courgette, chilli and chopped mint.
- Whisk the preserved lemon, lemon juice, half the olive oil and a good pinch of salt and pepper together in a mixing bowl. Pour the dressing over orzo and mix well. Transfer to a large serving dish and set to one side.
- Meanwhile, heat a griddle or BBQ over a high heat. Rub the remaining olive oil all over the lamb and season both sides with salt and pepper. Cook the for 2-3 minutes each side until charred and tender. Arrange over the orzo. Garnish with the pine nuts and remaining mint. Serve immediately.
100g frozen peas
60g feta, crumbled
1 courgette, shaved lengthways using a mandolin or peeler
½ a red chilli, deseeded and finely chopped
A handful of finely chopped mint leaves, plus extra for garnish
1 preserved lemon, deseeded and finely chopped
The juice of a lemon
4 tbsp olive oil
8 Welsh lamb cutlets (approx. 100g each)
10g toasted pine nuts
Sea salt and pepper