Lamb loin, Parmesan risotto and pan juices

by Chris Horridge
Return to Recipe
Print

Ingredients

Fresh Meat

  • 2 lamb loins

Oils & Vinegars

  • 1 tbsp of olive oil
  • 1 tbsp of truffle oil
  • olive oil

Dairy

  • 10g of butter
  • 20g of butter
  • 10g of butter
  • 20g of butter

Fruit & Vegetables

  • 2 garlic cloves, peeled and chopped
  • 20g of shallots, diced
  • 400g of spinach
  • 4 banana shallots, peeled
  • 50g of wild mushrooms
  • 1 handful of micro parsley

Store Cupboard

  • 1 sprig of rosemary, leaves stripped and chopped
  • salt
  • black pepper
  • salt

Cereals, Grains & Pasta

  • 100g of risotto rice

Beverages

  • 375ml of water

Cheese

  • 100g of Parmesan, grated

Delicatessen

  • 10 black olives