Roasted Lamb Rack with Red Wine Risotto


In Italy lamb is often eaten on feast or religious days, such as Easter. This dish combines succulent roasted lamb rack with a delicious red wine risotto, to which I add the lamb cooking fat for extra flavour.

The red wine risotto is delicious served on its own and can be made with a  variety of different Italian red wines, each giving the risotto a different flavour.

Amarone, the Tuscan sweet red wine made from sweet-shrivelled grapes laid on straw mats to dry, will give you a sweet risotto and can be topped with an aged Pecorino or Ricotta salata.

Barolo will give you a thick, dark, full-flavoured risotto.

Which ever wine you use, make sure its reasonable quality as this will have an effect on the flavour of your risotto.


1 four-bone lamb rack, or four individual bone-in lamb cutlets

For the red wine risotto –

150ml beef stock
salt and pepper
olive oil
1 onion, fine diced
1 carrot, fine diced
1 celery stick, fine diced
150g risotto rice
300ml Italian red wine, such as Barolo, Chianti, Nebbiolo
75g grated Parmesan

(1). Pre-heat oven to 200C/Gm 7. Season your lamb.

(2). Place a heavy-based pan over a medium heat. Add a dash of oil then place your lamb rack or cutlets into the pan and render-down the fat and brown on all sides to seal. Place your lamb on a baking tray and place in oven to cook through as you require.

(3). Heat the beef stock to a simmer, then add half the red wine.
(3). Add a dash of oil to the pan your lamb browned in, add the onion, celery and carrot and fry till soft but not coloured. Add the rice and stir to coat.
(4). Turn up the heat and add half the remaining wine, let it reduce to a syrup.  Once the wine has almost gone add a ladle of the wine/stock, allow to almost absorb completely then keep adding a ladle of stock till rice is cooked.
(5). Remove your lamb from the oven, place on a warm plate to rest, pour any cooking juices from the tray in the risotto and stir in well.
(7), Add half the Parmesan and mix in well and add a good glug of the wine that’s left, take pan off the heat, put lid on and rest for a couple of minute.
(8). Carve the lamb rack into cutlets.
(9). Serve the risotto into the centre of bowls or plates and sit your cutlets on top, along with a  sprig of rosemary.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s