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
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.