Lamb Loin, Parmesan Risotto & Pan Juices

by Chris Horridge

Starter Medium 4 Prep/Cook: 60 mins

LAMB LOIN


2 lamb loins

1 tbsp of olive oil

10g of butter

2 garlic cloves, peeled and chopped

1 sprig of rosemary, leaves stripped and chopped
 

PARMESAN RISOTTO

20g of butter

20g of shallots, diced

100g of risotto rice

375ml of water

100g of Parmesan, grated

1 tbsp of truffle oil

salt

black pepper
 

SPINACH


400g of spinach

10g of butter
 

ROAST SHALLOTS


4 banana shallots, peeled

olive oil

salt
 

WILD MUSHROOMS


50g of wild mushrooms

20g of butter
 

TO PLATE


1 handful of micro parsley

10 black olives

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

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 tbsp 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. Place the roasted shallots in the oven to gently warm through for a few minutes

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 shallots, mushrooms and olives around, spoon over some pan juices. Finish with the micro-parsley