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PREP 45 minutes
TOTAL 3 hours
Serves
US | METRIC

INGREDIENTS

For the lamb
  • 1 Medium Red Onion (Chopped into quarter and sliced 2cm thick)
  • 3 cloves of garlic (skin on)
  • 8 Baby vine tomatoes
  • 2 tbsps Redcurrant `jelly
  • 185 ml Red Wine
  • 200 ml Strong lamb stock
  • 2 Sprigs of rosemary
  • 500 g Diced lamb leg
  • 2 tbsps Thyme (rubbed into the lamb)
  • Salt and pepper to taste (rubbed into the lamb)
For the risotto
  • 25 ml olive oil
  • 2 Shallots (finely diced)
  • 250 g Risotto Rice
  • 3 Heaped tablespoon Unsalted Butter
  • 185 ml White wine
  • 1 litre Chicken Stock (you can use veg stock if you want)
  • 4 Garlic cloves crushed
  • 75 g Grana Padano/Parmesan
  • 1.5 Heaped tablespoon Mascarpone
  • Bunch of parsley finely chopped
Braised Lamb with a Garlic & Mascarpone Risotto

Braised Lamb with a Garlic & Mascarpone Risotto

For the lamb....


  • Pre heat your oven to 180℃
  • Season the lamb with the salt, pepper and thyme
  • Add all other ingredients to a roasting dish
  • Mix it through to cover and incorporate everything
  • Add the lamb on top, pushing it down slightly to ensure its submerged in the stock and wine mix
  • Cover over fully with a lid or tin foil ensuring there are no gaps
  • Place in the centre of the oven for a minimum of 2 hours and up to 3 hours. Remove at the half way point to mix all the ingredients through. Then re cover and add for the rest of the duration
  • Once cooked, mix through again breaking up the tomatoes, leave to one side keeping warm until you risotto is ready

For the risotto

  • Add the olive oil to a sauce pan on a medium high heat
  • Add the shallots and saute them until softened. Stir often
  • Add half of the butter to the pan, when it starts to melt, add the risotto rice
  • Mix constantly until all the butter is melted and evenly coating the rice
  • Turn the heat up slightly to get the rice sizzling (KEEP STIRRING TO AVOID IT CATCHING AND STICKING TO THE PAN!)
  • Add your white wine and cook off the alcohol. This should take around 3-5 minutes. Stir often.
  • Once the rice is starting to soak up the white wine, gradually add 100 ml of stock at a time stirring it through the rice
  • Every 3-5 minutes depending on your hob heat the rice will soak up the liquid. Keep topping it up each time with 100 ml of stock. Don't let the pan dry out!
  • Do this until the rice is aldente. You may not use all of the stock
  • Add the garlic to the pan and stir through well
  • Add the remaining butter and stir through. It should be a nice velvety texture now
  • Add the parsley and mix through
  • Immediately add the mascarpone, stir through, season with salt and pepper to taste and serve
  • Add the lamb to the top and garnish with a little chopped parley
  • Enjoy!
Braised Lamb with a Garlic & Mascarpone Risotto

Braised Lamb with a Garlic & Mascarpone Risotto

PREP 45 minutes
TOTAL 3 hours
favorite
print
rate
SERVES
US | METRIC

INGREDIENTS

For the lamb
  • 1 Medium Red Onion (Chopped into quarter and sliced 2cm thick)
  • 3 cloves of garlic (skin on)
  • 8 Baby vine tomatoes
  • 2 tbsps Redcurrant `jelly
  • 185 ml Red Wine
  • 200 ml Strong lamb stock
  • 2 Sprigs of rosemary
  • 500 g Diced lamb leg
  • 2 tbsps Thyme (rubbed into the lamb)
  • Salt and pepper to taste (rubbed into the lamb)
For the risotto
  • 25 ml olive oil
  • 2 Shallots (finely diced)
  • 250 g Risotto Rice
  • 3 Heaped tablespoon Unsalted Butter
  • 185 ml White wine
  • 1 litre Chicken Stock (you can use veg stock if you want)
  • 4 Garlic cloves crushed
  • 75 g Grana Padano/Parmesan
  • 1.5 Heaped tablespoon Mascarpone
  • Bunch of parsley finely chopped

For the lamb....


  • Pre heat your oven to 180℃
  • Season the lamb with the salt, pepper and thyme
  • Add all other ingredients to a roasting dish
  • Mix it through to cover and incorporate everything
  • Add the lamb on top, pushing it down slightly to ensure its submerged in the stock and wine mix
  • Cover over fully with a lid or tin foil ensuring there are no gaps
  • Place in the centre of the oven for a minimum of 2 hours and up to 3 hours. Remove at the half way point to mix all the ingredients through. Then re cover and add for the rest of the duration
  • Once cooked, mix through again breaking up the tomatoes, leave to one side keeping warm until you risotto is ready

For the risotto

  • Add the olive oil to a sauce pan on a medium high heat
  • Add the shallots and saute them until softened. Stir often
  • Add half of the butter to the pan, when it starts to melt, add the risotto rice
  • Mix constantly until all the butter is melted and evenly coating the rice
  • Turn the heat up slightly to get the rice sizzling (KEEP STIRRING TO AVOID IT CATCHING AND STICKING TO THE PAN!)
  • Add your white wine and cook off the alcohol. This should take around 3-5 minutes. Stir often.
  • Once the rice is starting to soak up the white wine, gradually add 100 ml of stock at a time stirring it through the rice
  • Every 3-5 minutes depending on your hob heat the rice will soak up the liquid. Keep topping it up each time with 100 ml of stock. Don't let the pan dry out!
  • Do this until the rice is aldente. You may not use all of the stock
  • Add the garlic to the pan and stir through well
  • Add the remaining butter and stir through. It should be a nice velvety texture now
  • Add the parsley and mix through
  • Immediately add the mascarpone, stir through, season with salt and pepper to taste and serve
  • Add the lamb to the top and garnish with a little chopped parley
  • Enjoy!