Lamb loin with sumac, lemon, olives and herb risotto
Item 1 of 1
Ingredients
Metric
Imperial
- 2 lamb loins, removed from the bone and the bones chopped
- 1 large carrot, peeled and cut into 2cm dice
- 1 onion, cut into 2cm dice
- 50g of unsalted butter
- 1 tin of chopped tomatoes
- 1 lemon, zested
- 120g of green olives, pitted
- 2 tsp sumac
- 3 garlic cloves, halved
- 250ml of white wine
- 200ml of fresh chicken stock
- sea salt
- rapeseed oil, for frying
risotto
- 1/2 onion, finely diced
- 1 garlic clove, finely chopped
- 50g of unsalted butter
- 150g of risotto rice
- 500ml of fresh chicken stock, hot
- 50g of Parmesan, grated
- 75g of mascarpone
- 10g of parsley, chopped
- 10g of chervil, chopped
- sea salt
- white pepper
SAVE RECIPE
Method
1
Begin by making the sauce. In a large saucepan set over a medium heat, add a drizzle of rapeseed oil and fry the chopped lamb bones until browned. Set aside
- rapeseed oil, for frying
2
In the same pan, melt the butter and add the carrot and onion. Cook until lightly browned, then turn the heat up and add the white wine. Reduce until almost completely evaporated
- 50g of unsalted butter
- 1 large carrot, peeled and cut into 2cm dice
- 1 onion, cut into 2cm dice
- 250ml of white wine
3
Add the lamb bones back to the pan with the stock, garlic, lemon zest, olives, sumac and tomatoes. Bring to the boil, then reduce to a simmer and cook for 10–15 minutes, until the sauce thickens. Keep warm
- 200ml of fresh chicken stock
- 3 garlic cloves, halved
- 1 lemon, zested
- 120g of green olives, pitted
- 2 tsp sumac
- 1 tin of chopped tomatoes
4
For the risotto, melt the butter in a wide, deep frying pan and gently cook the garlic and onion for 2 minutes until soft but without colour
- 50g of unsalted butter
- 1/2 onion, finely diced
- 1 garlic clove, finely chopped
5
Add the rice and stir to coat in the butter. Begin adding the stock a little at a time, stirring constantly. Continue adding the stock a spoonful at a time, waiting for the rice to absorb the liquid before adding more. Check the texture of the rice towards the end – you want it to be nearly cooked with a slight bite
- 150g of risotto rice
- 500ml of fresh chicken stock, hot
6
Add the Parmesan, mascarpone and herbs, mix well and taste for seasoning. Keep warm while you cook the lamb
- 50g of Parmesan, grated
- 75g of mascarpone
- 10g of parsley, chopped
- 10g of chervil, chopped
- sea salt
- white pepper
7
Drizzle a little rapeseed oil in a frying pan over a high heat and season the lamb loins all over. Fry the loins for 1–2 minutes on both sides, then remove from the heat and leave to rest for 2 minutes
- 2 lamb loins, removed from the bone and the bones chopped
- sea salt
8
To serve, carve the lamb loins into slices. Place a spoonful of the risotto in the base of each bowl, place slices of the loin on top and finish with a spoonful of the sauce (ensuring you leave the bones in the pan)
First published in 2019
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