Garlic and rosemary studded rump of lamb with herb risotto, red pepper chutney and pea shoots
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Garlic and rosemary studded rump of lamb with herb risotto, red pepper chutney and pea shoots
Main course recipes



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INGREDIENTS
6 whole Rump of lamb (200g)
18 pinch(es) Maldon salt
5 whole Garlic clove(s)
1 bunch Rosemary
10 ml sunflower oil
300 g Arborio rice
1500 ml Chicken stock
2 whole Banana shallot(s)
100 ml Dry white wine
0.5 bunch Tarragon
75 g parmesan
0.5 bunch Chive(s)
75 g Unsalted butter
2 whole Red pepper(s)
1 whole Red onion(s)
3 sprig fresh thyme
50 g Caster sugar
5 g Smoked paprika
50 ml White wine vinegar
0.5 bunch Basil
150 ml olive oil
3 pinch(es) Fine salt
2 bunch Pea shoot(s)
 

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DIRECTIONS
01
For the lamb : Peel the garlic cloves and cut them into 4 pieces lengthways

02
Pick the leaves from the rosemary

03
Use a small knife to make small incisions in the rumps of lamb and insert pieces of garlic and rosemary

04
Score the skin side in a criss cross pattern

05
To cook the lamb: Preheat the oven to 180'C

06
Season the lamb with Maldon sea salt

07
Heat a frying pan until hot and add a splash of sunflower oil

08
Colour the lamb on each side and render any fat on the skin side

09
Transfer to the oven and cook for 10-15 minutes

10
Remove from the oven and allow to rest before carving

11
For the chutney : Peel the red onion, cut in half and thinly slice

12
Cut the red peppers in half, remove the seeds and cut into strips

13
Pick and chop the basil

14
Heat a saucepan until hot and then add a drizzle of olive oil

15
Add the onions, sugar and thyme to the pan and cook until the onions are translucent

16
Add the red peppers and paprika to the pan and season with salt

17
Cover and cook until the peppers are soft

18
Add the vinegar to the pan and allow to reduce

19
Set aside until ready to serve

20
For the risotto : Peel and dice the banana shallots and garlic

21
Pick the leaves from the tarragon and carefully cut the leaves

22
Finely chop the chives

23
Bring the chicken stock to the boil

24
Heat a large pan until hot and add a knob of butter

25
Add the shallots to the pan and sweat over a medium heat until soft

26
Add the garlic and cook for 1 minute before adding the rice

27
Stir until the rice is translucent and then add the white wine to the pan

28
Stir continually until all of the liquid has been absorbed

29
Add the stock to the rice a ladleful at a time, stirring all the time and allowing each addition of liquid to be absorbed before adding more

30
Continue for 15-18 minutes until the rice is cooked

31
Allow the risotto to rest for a couple of minutes and then stir in the butter, herbs and the parmesan

32
Check the seasoning

33
For the rosemary oil : Pick the leaves from the rosemary and peel the garlic

34
Add these ingredients to the olive oil with the salt and blend in a liquidiser until the the rosemary and garlic are pureed

35
Pass the oil through a fine sieve to remove the pureed rosemary

36
To serve : Spoon the risotto into a wide bottomed bowl

37
Cut the lamb into 5 slices

38
Arrange the lamb slices on top of the risotto, top with a quennelle of red pepper chutney and finish with a pelouche of pea shoots

39
Drizzle on some rosemary oil and sprinkle on any remaining parmesan.

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