Family Friendly Fridays entry : Oven Baked Lamb Risotto

Inspired by a delicious sample of Welsh lamb at Taste of London, back home, I re-create one of their summer recipes. It is slightly amended as I didn't have all the ingredients it will feed 2 adults and 2 "smaller people".
Risotto is both a dish and a technique for cooking rice. A special type of rice, a rice with a high amount of starch which give the dish its creamy texture. Unusually this dish is oven baked however the rice needs to be started on the hob, in a small amount of oil. The oil coats the rice and prevents the starch to spill out and turn the dish into a "mush". Make sure that the lamb is cut into small bits, otherwise you might get a couple of complaints...........

Oven Baked Lamb Risotto


  • 300g Lamb neck, cut into small cubes

  • 15ml (1tbsp) oil

  • 225g (8oz) Arborio risotto rice

  • Black pepper

  • 400-600ml lamb stock

  • 1 courgette, thinly sliced

  • 30ml (2tbsp) fresh dill or basil, roughly chopped

  • 30ml (2tbsp) fresh mint, roughly chopped

  • 50g (2oz) frozen peas, defrosted

  • 25g (1oz) grated Parmesan cheese

  • Method

    In a small amount of oil, cook the lamb for a couple of minutes.
    Add the rice and stir until translucid
    Add the stock keep stirring till it bubbles
    Pour in an oven dish cover with a foil
    Cook in a pre-heated oven gaz mark 4 - 180o - for 20 minutes
    Next add the courgettes and return to the oven for a further 10 minutes- checked the rice is tender
    Stir in the herbs and the parmesan and serve immediately


    Unknown said...

    Great article.

    Solange Berchemin of Pebble Soup said...

    Thanks Ursula, hope to have inspired you and please come again



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