Rump and rib of lamb with wild garlic risotto and fava beans
Item 1 of 1
- medium
- 4
- 2 hours
This lamb with wild garlic recipe is at its glorious best during spring, when all of the ingredients are seasonal. With a few tweaks, though, it can be enjoyed all year round. Ask your local butchers for both rump and rib of lamb.
First published in 2015
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Ingredients
Metric
Imperial
Lamb rump and ribs
- 4 lamb ribs
- 2 lamb rumps
- 3 sprigs of fresh thyme
- 1000ml of sunflower oil
- 2 tbsp of olive oil
- salt
- pepper
- pea shoots, to garnish
Lamb sauce
- 1/2 carrot
- 1/2 celery stick
- 1/2 leek
- 1/2 small onion
- 120g of butter
- 1 bulb of garlic
- 3 sprigs of fresh thyme
- 2 bay leaves
- 6 sprigs of fresh rosemary
- 30g of tomato purée
- 375ml of red wine, Cabernet Sauvignon
- 1 plum tomato, halved and deseeded
- 1.5kg lamb bones, finely chopped
- 1.5kg lamb fat, finely diced
- 1.5l chicken stock
Risotto
- 350g of risotto rice
- 750ml of vegetable stock
- 1 onion
- 2 garlic cloves
- 1 tbsp of olive oil
- 1 sprig of fresh thyme
- 1 bay leaf
- 100ml of white wine
- 75g of unsalted butter
- 150g of fava beans
- 150g of broad beans
- 4 wild garlic leaves
- 60g of Parmesan, freshly grated
- salt
- pepper
SAVE RECIPE
Method
1
Preheat the oven to 115°C/Gas mark 1/2 and place the rack of ribs in a small, deep-sided roasting pan. Pour over the sunflower oil, cover with tin foil and bake for 2½ hours
- 4 lamb ribs
- 1000ml of sunflower oil
2
Carefully remove the rack of ribs from the oil and place on a baking sheet lined with parchment paper. Lay more parchment paper over the top and then press down with a sheet to slightly flatten the ribs
3
Leave the whole thing, including the sheet, to set in the fridge for around 2 hours
4
Preheat the oven to 170°C/Gas mark 3. Add 1 tablespoon of olive oil to a hot frying pan, season the lamb rumps with salt and pepper then brown the lamb on all sides
- 1 tbsp of olive oil
- 2 lamb rumps
- salt
- pepper
5
To make the sauce, dice the carrot, celery, leek and onion
- 1/2 carrot
- 1/2 celery stick
- 1/2 leek
- 1/2 small onion
6
Add 20g of the butter to a hot saucepan or stockpot, then tip in the diced vegetables, ½ bulb of garlic, the thyme, bay leaves and 4 sprigs of rosemary and sweat until softened
- 20g of butter
- 1/2 bulb of garlic
- 3 sprigs of fresh thyme
- 2 bay leaves
- 4 sprigs of fresh rosemary
7
Add the tomato purée and stir in. Cook for a few minutes, then add the wine and the plum tomato. Reduce to a syrup
- 30g of tomato purée
- 1 plum tomato, halved and deseeded
- 375ml of red wine
8
Place the remaining butter in a hot frying pan and add the lamb bones. Add the lamb fat to a hot dry pan. Cook the bones until golden brown and then drain
- 1.5kg lamb bones, finely chopped
- 1.5kg lamb fat, finely diced
9
Cook the fat until it is all crisp and golden brown, then strain, saving the drained fat
10
Add the bones to the wine reduction. Cover with the hot stock and stir in 150ml of the liquid fat. Add the other half of the garlic and the 2 remaining sprigs of rosemary
- 1.5l chicken stock
- 1/2 bulb of garlic
- 2 sprigs of fresh rosemary
11
Bring to a boil, skim and taste – the flavour will peak quickly. Keep tasting and before the flavour begins to deteriorate, remove it from the heat and pass through a sieve into a jug or bowl
12
Place the lamb rumps in the oven and cook for 7 minutes. Once cooked, leave them to rest for 5 minutes before carving
13
To make the risotto, heat the vegetable stock and keep it warm at the side of the stove
- 750ml of vegetable stock
14
Peel and dice the onion, and peel and crush the garlic
15
Add 1 tablespoon of olive oil to a heavy-based saucepan, then add the onion, thyme, garlic and the bay leaf. Cook until the onion is translucent, but not coloured
- 1 tbsp of olive oil
- 1 sprig of fresh thyme
- 1 bay leaf
16
Add the rice and use a wooden spoon to mix the rice into the onion. You should start to hear the rice crack. Once this happens, add the white wine and then a ladle of stock and stir
- 350g of risotto rice
- 100ml of white wine
17
Make sure the rice has fully absorbed the stock before you add another ladleful. Continue adding stock and stirring until the rice is tender and cooked through
18
Remove the pan from the heat and start to beat the butter into the rice. Cook the 150g fava beans in boiling, salted water for 5 minutes, then shell them. Add the beans to the rice
- 75g of unsalted butter
- 150g of fava beans
19
Chop and add the wild garlic leaves and Parmesan and season with salt and black pepper
- 4 wild garlic leaves
- 60g of Parmesan, freshly grated
- salt
- pepper
20
Remove the lamb rack from the fridge and use a sharp knife to cut through the ribs
21
Heat a frying pan with 1 tbsp olive oil and brown the ribs on all sides. Glaze with some of the warm lamb sauce and finish with a sprinkle of thyme
- 1 tbsp of olive oil
- 3 sprigs of fresh thyme
22
To finish, spoon the risotto on to the plates, carve the lamb rumps and place on top of the risotto, followed by the lamb ribs
23
Garnish with pea shoots and a drizzle of lamb sauce
- pea shoots, to garnish
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