Ingredients:

• 1 Lamb Rump
• ½ cup of uncooked risoni
• 3 mandarins (two juiced and one segmented)
• ½ teaspoon lemon zest
• 1 teaspoon chopped parsley
• 1 teaspoon fennel seeds
• 1 teaspoon pine nuts
• 25 grams feta cheese
• 2 cups chicken stock
• 1 sheet mountain bread
• 1 sprig rosemary for garnish

1. Toast fennel seeds and pine nuts in a dry pan then mix in a bowl with the feta cheese.
2. Butterfly the lamb rump, then stuff with the feta seed mixture.
3. Seal the lamb in a pan & bake in a moderate oven for 10mins, after removing from the oven allow the lamb to rest.
4. While the lamb is resting make the jus.
5. Add one cup of the chicken stock to a saucepan with the mandarin juice & segments.
6. Bring this to the boil and then reduce heat to a simmer until reduced.
7. Boil the risoni in the remaining chicken stock until cooked (this should take approximately 5 minutes).  
8. When the risoni is cooked mix in the lemon zest and parsley.  Set aside.
9. Toast the mountain bread for two minutes under the grill.
10. To assemble and present the dish place the mountain bread on a plate and start fill with the risoni.
11. Slice the lamb and place on top of the risoni.

Drizzle with the mandarin jus and garnish with the rosemary sprig.