Roast Rack of Lamb
Preparation time: 20 minutes
Cooking time: 4 hours
Ingredients:
Featured in:
April 2018
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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