Lamb loin, Parmesan risotto and pan juices
by Chris Horridge
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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