Lamb loin, Parmesan risotto and pan juices
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This exceptional lamb loin recipe from Chris Horridge features a wonderful combination of elements, with blushing lamb served on a bed of creamy Parmesan risotto and wilted spinach, finished off with roast shallots, wild mushrooms and olives.
Ingredients
  • 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
Instructions
  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. g of butter
  3. g of shallots
  4. g of risotto rice
  5. 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
  6. salt
  7. black pepper
  8. ml of water
  9. 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
  10. g of Parmesan
  11. tbsp of truffle oil
  12. 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
  13. 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 tablespoon of oil, colouring them evenly all over
  14. lamb loins
  15. tbsp of olive oil
  16. Add a knob of butter and continue to cook until nicely caramelised, which should take approximately 3-4 minutes
  17. g of butter
  18. 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
  19. salt
  20. black pepper
  21. garlic cloves
  22. sprig of rosemary
  23. Sweat the spinach in the butter. Drain well, pressing it between two cloths to soak up the excess water
  24. g of spinach
  25. g of butter
  26. Warm the risotto in a pan, adding a little water if needed, then cook until hot and has the consistency of rice pudding
  27. 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
  28. g of wild mushrooms
  29. g of butter
  30. salt
  31. black olives
  32. 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
Recipe by The Best Video Recipes for All at https://recipes-for-all.com/lamb-loin-parmesan-risotto-and-pan-juices/