You will love the rich flavours of this lamb loin recipe by Chris Horridge. Luscious lamb loin is paired with a creamy Parmesan risotto and wild mushrooms
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
Method
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
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
salt
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
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
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
Add a knob of butter and continue to cook until nicely caramelised, which should take approximately 3-4 minutes
