Lamb steak with risotto alla milanese and red pepper chutney
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Lamb steak with risotto alla milanese and red pepper chutney
Meat and poultry recipes
Main course recipes




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INGREDIENTS
6 whole Lamb leg steak(s)
9 pinch(es) Fine salt
6 Turn Freshly ground black pepper
10 ml sunflower oil
1 whole Red onion(s)
2 whole Red pepper(s)
2 sprig fresh thyme
50 g Caster sugar
10 pinch(es) Maldon salt
5 g Smoked paprika
50 ml White wine vinegar
0.25 bunch Basil
2 whole Shallot(s)
300 g Arborio rice
75 ml Dry white wine
75 g Unsalted butter
1500 ml Vegetable stock
3 pinch(es) Saffron thread(s)
75 g parmesan
1 whole Garlic clove(s)
 

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DIRECTIONS
01
Preheat the oven to 200'C

02
For the red pepper chutney: peel the red onions, cut in half and thinly slice

03
Cut the red peppers in half, remove the seeds and cut into strips

04
Pick and chop the basil

05
Heat a saucepan until hot and then add a drizzle of olive oil

06
Add the onions, sugar and thyme to the pan and cook until the onions are translucent

07
Add the red peppers and paprika to the pan and season with salt

08
Cover and cook until the peppers are soft

09
Add the vinegar to the pan and allow to reduce

10
Set aside until ready to serve

11
For the risotto : Peel and dice the banana shallot and garlic

12
Bring the vegetable stock to the boil and add the saffron

13
Heat a large pan until hot and add a tablespoon of olive oil

14
Add the shallots to the pan and sweat over a medium heat until soft

15
Add the garlic and cook for 1 minute before adding the rice

16
Stir until the rice is translucent and then add the white wine to the pan

17
Stir continually until all of the liquid has been absorbed

18
Add the vegetable stock and the saffron to the rice a ladleful at a time, stirring all the time and allowing each addition of liquid to be absorbed before adding more

19
Continue for 15-18 minutes until the rice is cooked

20
Allow the risotto to rest for a couple of minutes and then stir in the butter and the parmesan

21
Check the seasoning

22
For the lamb : Season the lamb steak with salt and pepper

23
Heat a frying pan until very hot, add a splash of oil and then add the lamb to the pan

24
Seal on both sides and then transfer to the oven and finish cooking for 5-6 minutes

25
To serve: plate the risotto and top with a little of the red pepper chutney

26
Sprinkle with freshly chopped basil and then place the lamb steak to the side of the risotto

27
Spoon any remaining relish on top of the lamb and finish with a drizzle of extra virgin olive oil.

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