Braised lamb fillet with white onion risotto

Method

1. Preheat the oven to 180ºC/gas 4.

2. Heat the olive oil for shallow-frying in a casserole dish. Add the lamb and brown on all sides.

3. Add the carrot, shallot, leek and garlic and fry, stirring often, for 2 minutes.

4. Pour in the stock, red wine, balsamic vinegar and butter, mixing in well.

5. Cover the dish and cook in the oven for 1 hour 30 minutes until the lamb is caramelised and the sauce well-reduced. Season the dish with salt and freshly ground pepper.

6. Meanwhile, after the lamb has been cooking for an hour, cook the risotto.

7. Heat the butter in a medium, heavy-based saucepan. Add the onion and garlic and fry very gently, stirring often, until softened, without letting the onion or garlic brown.

8. Add the rice, mixing well, and cook for 2 minutes. Pour in the stock and white wine, adding the thyme as well.

9. Bring to the boil, reduce the heat and simmer, stirring often, for 12 minutes, until the rice is tender but slightly 'al dente'.

10. Add the marscapone cheese and the grated Parmesan cheese. Add the parsley and season well with salt and freshly ground pepper.

11. Slice the lamb. Divide the risotto among four serving plates and top each risotto portion with a serving of lamb, topped by a Parmesan shaving. Drizzle over olive oil and serve.

Comments                        add a comment

Absolutley gorgeous,I made this for my family, and is simple but delightfully tasty!!!! Great for young tastebuds!! The addition of extra virgin oil at the end is a must!!!

Ingredients

For the Onion Risotto:

20g unsalted Butter
1 large white onion, finely chopped
2 garlic cloves, finely chopped
100g Arborio rice
500ml fresh chicken stock
1 sprig of Thyme
100ml White wine
40g Mascarpone
30g Parmesan, (20g grated, 10g shaved)
20g flat-leaf parsley, chopped
salt and fresh ground black pepper
Olive oil, for drizzling

For the Braised Lamb Fillet:

Olive oil, for shallow-frying
400g lamb fillet
1/2 carrot, finely diced
1 shallot, finely diced
25g leek, finely diced
1 garlic clove, finely diced
500ml fresh beef stock
150ml robust red wine
20ml Balsamic vinegar
25g unsalted Butter
salt and fresh ground black pepper

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