Roasted Loin of Lamb with Wild Mushroom Risotto

INGREDIENTS

• 2 Deboned Lamb loins
• 100g Diced mint, parsley and rosemary
• 1 Head of roasted garlic  
• 250g Risotto Rice
• 1 Onion, diced
• 1 litre Veg Stock
• 5ml Cumin
• 10ml Truffle & Mushroom paste
• 125ml Water
• Handful Dried Porcini mushrooms
• 400g Diced exotic mushrooms
• 125g Grated hard Italian cheese

METHOD

1. Lay the deboned lamb loins flat on a chopping board and cover with the roasted garlic and sprinkle with the diced mint, parsley and rosemary.
2. Roll the deboned lamb loins to form a cylinder and then secure with twine.
3. Over a low heat, place the loins fat-side down in a cool pan and allow to heat slowly, rendering the fat for around 10mins. Gradually increase the heat after around 10 minutes and sear the meat. Place the meat into a baking dish and into an over pre-heated to 180OC. Cook for 25-30 mins until cooked to preference.
4. Cook the diced onion over a low heat for 15 mins until soft, add cumin & Truffle/Mushroom paste. Add the uncooked rice and a splash of olive oil and stir, allowing the rice to be coated. Add the diced mushrooms and stir again. Add the water and bring to the boil for 3 minutes.
5. In a separate bowl, add the dried porcini mushrooms to 50ml of boiling water and leave for a few minutes. Add this mixture together with the stock and add around half of this mixture to the pot and stir for a few minutes as the liquid is absorbed. Gradually add the liquid and stir until it has all been absorbed and has a smooth, silky texture.
6. Once the rice is cooked, stir through the cheese.
7. Plate all elements described above (slicing the lamb), adding blanched green vegetables of choice