Roast Rack of Lamb
Season lamb belly, pot roast in oven at 160°C for 3-4 hours until tender
Sweat 2 diced shallots, with 2 cloves of garlic chopped, add Arborio rice, cook with 600ml veg stock until tender, adding gradually
Flake lamb belly, grate Poacher into risotto, leave to cool
Shape risotto into cylinders, dip into egg and coat in breadcrumbs
Halve cherry tomatoes, slowly cook down with shallot, garlic, and thyme
Blitz rosemary with butter and breadcrumbs, roll out on greaseproof paper 3mm thick
Sear lamb, add crust onto fat, and roast for 10 minutes, rest for 2
Deep fry arancini at180°C for 3 minutes
Slice lamb and arrange on plate with arancini and ragout
We Recommend
Never miss a copy!
Big savings when you take out a subscription.
May ISSUE OUT NOW!Out now and available in 450 good quality outlets throughout Lincolnshire, including Local Co-op village stores. LIKE and SHARE to spread the word!Packed full of features including:• On the ball - Ollie Chessum• Tales from the tower - Megan Clawson• Concert for a cause - St Peter and St Paul, Old Bolingbroke• Life visits: Louth, Woodhall Spa and Boston• Education supplement - The best options for your child• West Lindsey Churches Festival - Special weekend events• Lincolnshire Aviation - Heritage Centre Step back in timeAnd lots more.Download today at www.lincolnshirelife.co.uk/product/lincolnshire-life-may-2024-digital-copy-copy/