• Our slow-cooked rack of lamb accompanied by garden-vegetable risotto and a rich sherry jus is a culinary masterpiece. Slow-roasted to perfection, the lamb is adorned with a blend of olive oil, honey, and garlic. Paired with creamy risotto infused with pan juices and crowned with a sherry-infused jus, this dish is a symphony of flavours and textures.

    Slow-cooked rack of lamb with garden-vegetable risotto and sherry jus


    • Lamb

    • 6 x 400 g racks of lamb, French trimmed (ask your butcher to do this)
    • 100 ml olive oil
    • 60 ml (¼ cup) honey
    • 3 garlic cloves, crushed
    • salt and freshly ground black pepper, to taste
    • 1 onion, roughly chopped
    • 1 carrot, roughly chopped
    • 2 leeks, roughly chopped
    • 2 celery stalks, roughly chopped
    • small bunch of mixed fresh herbs (thyme, rosemary and parsley)
    • 250 ml (1 cup) red wine
    • 250 ml (1 cup) white wine
    • Risotto

    • 30 ml (2 tbsp) butter
    • 30 ml (2 tbsp) olive oil
    • 1 small onion, finely chopped
    • 200 g (1 cup) risotto rice
    • 2 litres chicken stock
    • 2 carrots, finely chopped
    • 2 baby marrows, finely chopped
    • 1 small butternut, peeled and finely chopped
    • 200 g mushrooms, sliced
    • 100 g Parmesan, freshly grated
    • 30 ml (2 tbsp) fresh flat-leaf parsley, chopped, plus extra for garnish
    • salt and freshly ground black pepper, to taste
    • Jus

    • 250 ml (1 cup) pale dry sherry
    • 500 ml (2 cups) thickened gravy
    • made from the meat juices



    Preheat the oven to 140°C.


    Seal the lamb in a hot pan until it is well browned on all sides.


    Rub the lamb all over with the olive oil, honey, garlic and seasoning.


    Mix the vegetables and herbs in a roasting tray and season. Add the wine and place the lamb racks, meat-side down, on top of the vegetable mixture. Cover the tray loosely with foil and roast for 4 hours.


    To prepare the risotto, heat the oil and butter in a large pan and sweat the onion. Add the rice and stir to coat well. Add the stock and some pan juices from the cooked lamb, ladle by ladle, stirring continuously until the risotto is creamy and al dente.


    Sauté the risotto vegetables in a hot pan and add to the cooked risotto together with the Parmesan and parsley. Season and keep warm.


    To make the jus, boil the sherry in a small saucepan until it reduces by half and mix in the gravy.


    To serve, spoon the risotto onto hot plates, top with the hot lamb, drizzle over the jus and garnish with parsley.

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    ALSO SEE: Slow-cooker chicken with white wine and herbs

    Slow-cooker chicken with white wine and herbs