This exceptional lamb loin recipe from Chris Horridge combines creamy Parmesan risotto with succulent lamb for a fantastic supper. This lamb loin dish is richly flavoursome with its wild mushrooms, spinach and roast shallots. For a mid-week dinner with friends or a delicious alternative to a traditional roast, it's sure to be a resounding success

Method
1.
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
2.
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
Risotto
It may not need the full quantity of water depending on the rice. Do not boil, simmer gently. The rice should be al dente.
3.
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
4.
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
5.
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
6.
Add a knob of butter and continue to cook until nicely caramelised, which should take approximately 3-4 minutes
7.
Season. Cook in the oven for 5 minutes. Add the garlic and rosemary and coat the lamb. Rest on a plate with all the roasting juices
8.
Sweat the spinach in the butter. Drain well, pressing it between two cloths to soak up the excess water
9.
Warm the risotto in a pan, adding a little water if needed, then cook until hot and has the consistency of rice pudding
10.
In a small pan, melt the butter on a medium to high heat. Once it begins to foam, add the wild mushrooms and saute until golden and remove from the heat. Slice the cheeks of flesh off the olives and add to the pan to warm through
11.
Spoon the risotto onto the plate and place a line of spinach on top. Slice the lamb and season each slice, then place on top of the spinach. Place the mushrooms and olives around, spoon over some pan juices. Finish with the micro-parsley
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Lamb loin recipe with a medium and round red wine, or a full bodied red wine

Ingredients

Lamb loin recipe

Parmesan Risotto recipe

Spinach

Roast Shallots

  • 4 banana shallots, peeled
  • olive oil
  • salt

Wild mushrooms

To plate

Equipment

  1. Ovenproof frying pan

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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

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