Roasted Loin of Lamb with Wild Mushroom Risotto
Come Dine With Me South Africa S8: Ep1 Brendan’s recipes
Brendan Thorpe
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
- 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.
- Roll the deboned lamb loins to form a cylinder and then secure with twine.
- 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.
- 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.
- 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.
- Once the rice is cooked, stir through the cheese.
- Plate all elements described above (slicing the lamb), adding blanched green vegetables of choice