This exceptional lamb loin recipe from Chris Horridge features a wonderful combination of blushing lamb served on a bed of creamy Parmesan risotto and wilted spinach – finished off with roast shallots, wild mushrooms and olives.
For the lamb loin:
2 lamb loins
1 tbsp of olive oil
10g of butter
2 garlic cloves, peeled and chopped
1 sprig of rosemary, leaves stripped and chopped
For the parmesan risotto:
20g of butter
20g of shallots, diced
100g of risotto rice
375ml of water
100g of Parmesan, grated
1 tbsp of truffle oil
For the spinach:
400g of spinach
10g of butter
For the roast shallots:
4 banana shallots, peeled
For the wild mushrooms:
50g of wild mushrooms
20g of butter
2 2/3 handfuls of micro parsley
10 black olives
1 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.
2 Pour over half the water 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.
3 Remove from the heat, add the parmesan cheese and truffle oil. Stir gently with a plastic spatula. Pour onto a tray and cover until required.
4 Heat the oven to 180˚C/gas mark 4. 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.
5 Heat the oven to 180°C/Gas mark 4 so that it is ready for the lamb. In an ovenproof frying pan, cook the lamb loins on a high heat in 1 tablespoon of oil, colouring them evenly all over
6 Add a knob of butter and continue to cook until nicely caramelised, which should take approximately 3-4 minutes.
7 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.
8 Sweat the spinach in the butter. Drain well, pressing it between two cloths to soak up the excess water.
9 Warm the risotto in a pan, adding a little water if needed, then cook until hot and has the consistency of rice pudding.
10 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 and add to the pan to warm through.
11 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.
Recipe courtesy of Chris Horridge. See here for more.