Roast Rack of Lamb

Preparation time: 20 minutes
Cooking time: 4 hours
Ingredients:

4 x 3 bone lamb racks
1 lamb belly
50g smoked Poacher
200g Arborio rice
100g breadcrumbs
1 egg
1 bunch rosemary
50g butter
2 punnets cherry tomatoes
4 shallots
2 sprigs of thyme
4 cloves of garlic


Featured in:
April 2018

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



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