Grilled lamb cutlets with warm risoni salad

1.In a large bowl, combine garlic, oregano, chives, juice and wine; add lamb; toss to coat in marinade. Cover; refrigerate until required.

2.Meanwhile, to make warm risoni salad: Preheat oven to 200°C (180°C fan-forced). Place pumpkin, in single layer, on an oven tray; drizzle with combined garlic and half of the oil. Roast, uncovered, for about 15 minutes or until pumpkin is browned and tender. Meanwhile, cook pasta in a large saucepan of boiling water, uncovered, until just tender; drain. Place pasta and spinach in a large bowl with pumpkin, juice, herbs and remaining oil; toss gently to combine.

3.Drain lamb; discard marinade. Cook lamb, in batches, on a heated, oiled grill plate (or grill or barbecue) for about 3 minutes each side or until cooked as desired. Serve cutlets with salad.