MORE OF LAMB RECIPE

HERB CRUSHED RACK OF LAMB, TRUFFLED RISOTTO & CABERNET MERLOT REDUCTION

INGREDIENTS (for 4)

Herb crushed lamb rack
2 lamb racks frenched (8 rib racks) 50 gm garlic crushed 0.5 dl olive oil 4 tsp Dijon mustard 50 gm chopped assorted herbs & parsley Freshly crushed black pepper, flaky sea salt

Cabernet Merlot Reduction
2 dl Cabernet-Merlot 2 dl lamb jus or gravy 50 gm butter

Truffled Risotto
200 gm carnaroli rice 50 gm butter 1 chopped onion 2 dl dry white wine 5 dl light chicken stock, truffle oil & fresh truffle (optional) – can be replced by fresh or dried mushroom 50 gm grated parmesan cheese (optional)

METHOD
Rack of Lamb
1. Denude the lamb rack, removing excess fat & muscle from the rack. Also remove fat cab from the loin.
2. Marinate lamb with garlic, olive oil, salt & pepper (preferably for 24 hours)
3. To cook the lamb: Sear meat in hot pan and roast in preheated oven at 180oC for about 15 minutes. (This results in a medium rare texture)
4. Remove from oven and spread the Dijon mustard on the lamb and sprinkle with the chopped herbs. Set aside and allow lamb to sit (this allows the meat jus to be retained in the meat). Before serving, heat up in oven for a couple of minutes, slice & serve.

Cabernet Merlot Reduction
1. Reduce Cabernet Merlot wine in sauce pan, add the lamb jus or gravy.
2. Season to taste and whisk in last minute the fresh butter to bring out a shiny and smooth appearance.

Truffled Risotto
1. Saute the onions in butter, and the carnaroli rice and sauté until translucent.
2. Deglaze with white wine and add the chicken stock, simmer for about 20 minutes or until the right consistency.
3. Season with a freshly grated black truffle (optional with truffle oil)
PRESENTATION
1. Place the truffle risotto on hot plate.
2. Slice the lamb and arrange. Sprinkle with Cabernet Merlot reduction and garnish with grilled vegetables and fresh herbs.