An Easter Lamb Dish That Isn't a Leg Of.....

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Make An Easter Lamb Dish That Isn't a Leg Of.....

This exceptional lamb loin recipe features a wonderful combination of elements, with blushing lamb served on a bed of creamy Parmesan risotto and wilted spinach, finished off with roast shallots, wild mushrooms and olives.

Lamb Loin, Parmesan Risotto and Pan Juices

Serves 4

Total time:  1 hour plus resting time

Ingredients

Lamb Loin

2 lamb loins

1 tbsp of olive oil

2 tbsp of butter

2 garlic cloves, peeled and chopped

1 sprig of rosemary, leaves stripped and chopped

Parmesan Risotto

2 tbsp of butter

2 tbsp of shallots, diced

1/2 cup of risotto rice

1 1/2 cups of water

1/2 cup of Parmesan, grated

1 tbsp of truffle oil

salt

black pepper

Spinach

15 oz of spinach (about 1 1/2 bags of baby spinach)

2 tbsp oz of butter

Roast Shallots

4 banana shallots, peeled (regular if banana are not available)

olive oil

salt

Wild Mushrooms

1 3/4 oz of wild mushrooms

3/4 oz of butter

To Plate

1 handful of micro parsley

10 black olives with or without pit

Preparation

Parmesan Risotto

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 minutes.

Pour half the water over the rice 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.

Remove from the heat, add the Parmesan cheese and truffle oil. Stir gently with a plastic spatula. Pour onto a tray and gently spread it out (this is to prevent overcooking).  Cover until required.

Banana Shallots

Heat the oven to 350°F.

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.  Leave the oven on at 350°F in preparation for the Lamb Loin.

Lamb Loin

In an ovenproof frying pan, cook the lamb loins on a high heat in 1 tbsp of oil, coloring them evenly all over.

Add a knob of butter and continue to cook until nicely caramelized, which should take approximately 3-4 minutes.

Season. Cook in the oven for 5 minutes. Add the garlic and rosemary and coat the lamb. Rest on a plate with all the roasting juices. Place the roasted shallots in the oven to gently warm through for a few minutes.

Sweat the spinach in the butter. Using a slotted spoon, remove from the pan leaving behind as much water as possible and place into a warmed colander to further remove moisture before plating.

Warm the risotto in a pan, adding a little water if needed, then cook until hot and has the consistency of rice pudding.

In a small pan, melt the butter on a medium to high heat. Once it begins to foam, add the wild mushrooms and saute until golden and remove from the heat. Slice the cheeks of flesh off the olives if not pitted and add to the pan to warm through.

Plating

Spoon the risotto onto the plate and place a line of spinach on top. Slice the lamb and season each slice, then place on top of the spinach. Place the shallots, mushrooms and olives around, spoon over some pan juices. Finish with the micro-parsley.

Just as a note:  I love Kalamata olives sliced and whole depending on size for plating.  They add color and a great burst of flavor.

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