Lamb loin, Parmesan risotto and pan juices

This recipe from Chris Horridge combines creamy parmesan risotto with succulent lamb.



• 2 lamb loins
• 1 tbsp of olive oil
• 10g of butter
• 2 garlic cloves, peeled and chopped • 1 sprig of rosemary, leaves stripped and chopped


• 20g of butter
• 20g of shallots, diced
• 100g of risotto rice
• 200ml of water
• 100g of grated Parmesan
• 1 tbsp of truffle oil
• salt • black pepper


• 400g of spinach
• 10g of butter

To plate

• 50g of micro cress
• 10 black olives

Cooking Instructions:

1. Allow time for the meat to come to room temperature.

2. Risotto: Melt the butter over a medium heat and sweat the shallot, for 2 minutes - avoiding browning. Add the rice to the shallots, coating with the butter

3. Pour over 200ml of water and bring to a simmer. Season. Lower the heat, cooking slowly for 14 minutes, adding more water and seasoning as required

4. Remove from the heat, add the parmesan cheese and truffle oil and Stirring gently. Pour onto a tray and cover until required

5. Lamb: Heat the oven to 180°C/Gas mark 4. Cook the lamb loins, on an ovenproof frying pan on a high heat in 1 tablespoon of oil, colouring them evenly all over

6. Add a knob of butter, continue to cook until nicely caramelised, which should take approximately 3-4 minutes

7. Season. Cook in the oven for a further 5 minutes adding the garlic and rosemary by coating the lamb. Remove from oven and rest on a plate with all the roasting juices

8. Spinach: Sweat the spinach in the butter. Drain well

9. Warm the risotto in a pan, adding a little water if required, cooking until hot and has the consistency of rice pudding

10. Spoon the risotto onto the plate placing a line of spinach on top. Slice the lamb, seasoning each slice and place on top of the spinach. Sprinkle a few herbs and olives around, spoon over some pan juices

Thanks to Great British Chefs
Chef: Chris Horridge
Photgrapher: (C) David Griffen, courtesy of Great British Chefs

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