Rump and rib of lamb with wild garlic risotto and fava beans

This lamb with wild garlic recipe is at its glorious best during spring, when all of the ingredients are seasonal. With a few tweaks, though, it can be enjoyed all year round. Ask your local butchers for both rump and rib of lamb.

First published in 2015




Lamb rump and ribs

Lamb sauce



Preheat the oven to 115°C/Gas mark 1/2 and place the rack of ribs in a small, deep-sided roasting pan. Pour over the sunflower oil, cover with tin foil and bake for 2½ hours
Carefully remove the rack of ribs from the oil and place on a baking sheet lined with parchment paper. Lay more parchment paper over the top and then press down with a sheet to slightly flatten the ribs
Leave the whole thing, including the sheet, to set in the fridge for around 2 hours
Preheat the oven to 170°C/Gas mark 3. Add 1 tablespoon of olive oil to a hot frying pan, season the lamb rumps with salt and pepper then brown the lamb on all sides
To make the sauce, dice the carrot, celery, leek and onion
Add 20g of the butter to a hot saucepan or stockpot, then tip in the diced vegetables, ½ bulb of garlic, the thyme, bay leaves and 4 sprigs of rosemary and sweat until softened
Add the tomato purée and stir in. Cook for a few minutes, then add the wine and the plum tomato. Reduce to a syrup
Place the remaining butter in a hot frying pan and add the lamb bones. Add the lamb fat to a hot dry pan. Cook the bones until golden brown and then drain
Cook the fat until it is all crisp and golden brown, then strain, saving the drained fat
Add the bones to the wine reduction. Cover with the hot stock and stir in 150ml of the liquid fat. Add the other half of the garlic and the 2 remaining sprigs of rosemary
Bring to a boil, skim and taste – the flavour will peak quickly. Keep tasting and before the flavour begins to deteriorate, remove it from the heat and pass through a sieve into a jug or bowl
Place the lamb rumps in the oven and cook for 7 minutes. Once cooked, leave them to rest for 5 minutes before carving
To make the risotto, heat the vegetable stock and keep it warm at the side of the stove
  • 750ml of vegetable stock
Peel and dice the onion, and peel and crush the garlic
Add 1 tablespoon of olive oil to a heavy-based saucepan, then add the onion, thyme, garlic and the bay leaf. Cook until the onion is translucent, but not coloured
Add the rice and use a wooden spoon to mix the rice into the onion. You should start to hear the rice crack. Once this happens, add the white wine and then a ladle of stock and stir
Make sure the rice has fully absorbed the stock before you add another ladleful. Continue adding stock and stirring until the rice is tender and cooked through
Remove the pan from the heat and start to beat the butter into the rice. Cook the 150g fava beans in boiling, salted water for 5 minutes, then shell them. Add the beans to the rice
Chop and add the wild garlic leaves and Parmesan and season with salt and black pepper
Remove the lamb rack from the fridge and use a sharp knife to cut through the ribs
Heat a frying pan with 1 tbsp olive oil and brown the ribs on all sides. Glaze with some of the warm lamb sauce and finish with a sprinkle of thyme
To finish, spoon the risotto on to the plates, carve the lamb rumps and place on top of the risotto, followed by the lamb ribs
Garnish with pea shoots and a drizzle of lamb sauce
First published in 2015

Shaun Rankin’s cooking exudes effortless self-confidence.

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