Lamb Loin with Sumac, Lemon, Olives & Herb Risotto

by Martin Wishart

Main Medium ​​​​​​​ 4 ​​​​​​​ Prep/Cook: 60 minutes

INGREDIENTS

2 lamb loins, removed from the bone and the bones chopped

1 large carrot, peeled and cut into 2cm dice

1 onion, cut into 2cm dice

50g of unsalted butter

1 tin of chopped tomatoes

1 lemon, zested

120g of green olives, pitted

2 tsp sumac

3 garlic cloves, halved

250ml of white wine

200ml of fresh chicken stock

sea salt

rapeseed oil, for frying

RISOTTO
1/2 onion, finely diced

1 garlic clove, finely chopped

50g of unsalted butter

150g of risotto rice

500ml of fresh chicken stock, hot

50g of Parmesan, grated

75g of mascarpone

10g of parsley, chopped

10g of chervil, chopped

sea salt

white pepper

METHOD

1. 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

2. 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

3. 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

4. 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

5. 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

6. Add the Parmesan, mascarpone and herbs, mix well and taste for seasoning. Keep warm while you cook the lamb

7. 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

8. 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)