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
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DOWNTOWN GARDEN PHOTOGRAPHY COMPETITION:![]()
Are you proud of what you’ve accomplished in your garden or outside space during 2020 & 2021? Have you grown something amazing, built the perfect arbour, created a sumptuous lawn or a snug sunspot packed with beautifully planted pots? Did Downtown Garden Centre help – with the seeds, a fantastic new lawnmower, some luxury garden furniture or smart looking gravel or slate for walkways? You took a photograph... right!? In Spring 2022 we’ll be launching the Downtown Spring Magazine in conjunction with Lincolnshire Life Magazine and we’re looking for a wonderful front cover shot.![]()
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