Lamb loin with sumac, lemon, olives and herb risotto


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Begin by making the sauce. In a large saucepan set over a medium heat, add a drizzle of rapeseed oil and fry the chopped lamb bones until browned. Set aside
  • rapeseed oil, for frying
In the same pan, melt the butter and add the carrot and onion. Cook until lightly browned, then turn the heat up and add the white wine. Reduce until almost completely evaporated
  • 50g of unsalted butter
  • 1 large carrot, peeled and cut into 2cm dice
  • 1 onion, cut into 2cm dice
  • 250ml of white wine
Add the lamb bones back to the pan with the stock, garlic, lemon zest, olives, sumac and tomatoes. Bring to the boil, then reduce to a simmer and cook for 10–15 minutes, until the sauce thickens. Keep warm
For the risotto, melt the butter in a wide, deep frying pan and gently cook the garlic and onion for 2 minutes until soft but without colour
Add the rice and stir to coat in the butter. Begin adding the stock a little at a time, stirring constantly. Continue adding the stock a spoonful at a time, waiting for the rice to absorb the liquid before adding more. Check the texture of the rice towards the end – you want it to be nearly cooked with a slight bite
Add the Parmesan, mascarpone and herbs, mix well and taste for seasoning. Keep warm while you cook the lamb
Drizzle a little rapeseed oil in a frying pan over a high heat and season the lamb loins all over. Fry the loins for 1–2 minutes on both sides, then remove from the heat and leave to rest for 2 minutes
To serve, carve the lamb loins into slices. Place a spoonful of the risotto in the base of each bowl, place slices of the loin on top and finish with a spoonful of the sauce (ensuring you leave the bones in the pan)
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