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

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

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

Ingredients

  • Lamb

  • 6 x 400g racks of lamb, French trimmed (ask your butcher to do this)
  • 100ml olive oil
  • 60ml (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)
  • 250ml (1 cup) red wine
  • 250ml (1 cup) white wine
  • Risotto

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

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

Instructions

1

Preheat the oven to 140°C.

2

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

3

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

4

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.

5

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.

6

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

7

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

8

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

Notes

To drink: Grande Provence 2005, a merlot/cabernet blend with mint, cherry, spices and soft, velvety tannins.

 

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