Lamb loin, Parmesan risotto and pan juices

You will love the rich flavours of this lamb loin recipe by Chris Horridge. Luscious lamb loin is paired with a creamy Parmesan risotto and wild mushrooms

Lamb loin, Parmesan risotto and pan juices

  1. 2 lamb loins
  2. 1 tbsp of olive oil
  3. 10g of butter
  4. 2 garlic cloves, peeled and chopped
  5. 1 sprig of rosemary, leaves stripped and chopped

  1. 20g of butter
  2. 20g of shallots, diced
  3. 100g of risotto rice
  4. 375ml of water
  5. 100g of Parmesan, grated
  6. 1 tbsp of truffle oil
  7. salt
  8. black pepper

  1. 400g of spinach
  2. 10g of butter

  1. 4 banana shallots, peeled
  2. olive oil
  3. salt

  1. 50g of wild mushrooms
  2. 20g of butter

  1. 1 handful of micro parsley
  2. 10 black olives

  • Remove the meat from the fridge and leave to sit at room temperature for one hour. Melt the butter over a medium heat and sweat the shallots without browning for 2 minutes. Add the rice to the shallots and cook for a further 2 mintues
  • Pour over half the water and bring to a simmer. Season with salt and pepper. Lower the heat and cook slowly for 14 minutes, adding the water gradually and seasoning as required
  • salt
  • Remove from the heat, add the parmesan cheese and truffle oil. Stir gently with a plastic spatula. Pour onto a tray and cover until required
  • Heat the oven to 180˚C/gas mark 4. Coat the shallots in a little olive oil and salt and roast in the oven for 45 minutes until tender. Remove from the oven and leave to cool before slicing in half length ways
  • Heat the oven to 180°C/Gas mark 4 so that it is ready for the lamb. In an ovenproof frying pan, cook the lamb loins on a high heat in 1 tablespoon of oil, colouring them evenly all over
  • Add a knob of butter and continue to cook until nicely caramelised, which should take approximately 3-4 minutes