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

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