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rate
PREP 1 hour
TOTAL 2 hours
Serves
US | METRIC

INGREDIENTS

Lamb Steak Marinade
  • 4 Lamb Leg Steaks
  • 6 Cloves of garlic (Roughly chopped)
  • 2 tbsps Chopped Rosemary
  • 1½ tsps Chilli Flakes
  • 1 tbsp Dried Thyme
  • 4 tbsps Hendersons Relish/Worcestershire Sauce
  • 4 tbsps Olive Oil
  • Salt and pepper to taste
For The Risotto
  • 4 Small Sweet Potatoes
  • 2 Shallots (Finely diced)
  • 2 Garlic Cloves (Finely chopped)
  • 150 g Risotto Rice
  • 3 Heaped teaspoon Butter (salted or unsalted)
  • 185 ml White wine
  • 600 ml Chicken Stock (you may need slightly more or less depending how you like your risotto))
  • 100 g Parmesan/Grana padano
  • 1 Handful of toasted almonds
  • 100 g Goats cheese (crumbled)
  • Salt and pepper to taste
  • Rocket leaves to garnish
Marinated Lamb Steaks , Sweet Potato Risotto topped with Goats Cheese and Almonds

Marinated Lamb Steaks , Sweet Potato Risotto topped with Goats Cheese and Almonds

For the lamb...

  • In a large mixing bowl, add all the ingredients and mix thoroughly with your hands until everything is incorporated.
  • Allow to marinate in the fridge for a minimum of 2 hours but ideally 24 hours for maximum flavour.
  • When ready to cook, set your grill to high and allow to reach temperature.
  • Grill for 6 minutes a side.
  • Allow to rest for 5 minutes.
  • Serve on top of the risotto.

For the risotto...

  1. Preheat your oven to 200℃.
  2. Prick your potatoes with a fork and bake them in the oven for 1 hour until cooked through.
  3. Once cooked, allow to cool.
  4. Remove and discard the skins.
  5. Add the potato flesh to a bowl, season it well with salt and pepper and mash it up. Set to one side until later.
  6. In a deep sauce pan on a medium high heat add some a healthy dash of olive oil.
  7. Add the shallot and fry off until tender stirring often.
  8. Add the garlic and cook for a further 2 minutes. Again keeping it moving regularly.
  9. Add the risotto rice and 1/3 of the butter. Stir through until the butter is melted and evenly coated all of the rice.
  10. Add the white wine and bring to the boil. Stir regularly to avoid the risotto catching on the bottom. (Do this throughout).
  11. Once the alcohol has been cooked off and is starting to be absorbed by the risotto.
  12. Add around 100 ml of chicken stock. Stir regularly. The stock will gradually be absorbed by the rice. Before it is totally absorbed add another 100 ml of stock.
  13. Repeat this process until the risotto rice is aldente. You may need a little more/little less stock than in the recipe.
  14. Once the risotto rice is cooked and the consistency is to your liking, add half of the potato mash to the rice.
  15. Stir through until mixed in.
  16. Then add the other half and mix through fully.
  17. Add the rest of the butter and mix it through until glossy.
  18. Add the parmesan and again mix through until fully incorporated.
  19. Season the risotto to your taste.
  20. Serve immediately with the lamb steaks on top.
  21. Top with the goats cheese, almonds and rocket.
  22. Enjoy!
Marinated Lamb Steaks , Sweet Potato Risotto topped with Goats Cheese and Almonds

Marinated Lamb Steaks , Sweet Potato Risotto topped with Goats Cheese and Almonds

PREP 1 hour
TOTAL 2 hours
favorite
print
rate
SERVES
US | METRIC

INGREDIENTS

Lamb Steak Marinade
  • 4 Lamb Leg Steaks
  • 6 Cloves of garlic (Roughly chopped)
  • 2 tbsps Chopped Rosemary
  • 1½ tsps Chilli Flakes
  • 1 tbsp Dried Thyme
  • 4 tbsps Hendersons Relish/Worcestershire Sauce
  • 4 tbsps Olive Oil
  • Salt and pepper to taste
For The Risotto
  • 4 Small Sweet Potatoes
  • 2 Shallots (Finely diced)
  • 2 Garlic Cloves (Finely chopped)
  • 150 g Risotto Rice
  • 3 Heaped teaspoon Butter (salted or unsalted)
  • 185 ml White wine
  • 600 ml Chicken Stock (you may need slightly more or less depending how you like your risotto))
  • 100 g Parmesan/Grana padano
  • 1 Handful of toasted almonds
  • 100 g Goats cheese (crumbled)
  • Salt and pepper to taste
  • Rocket leaves to garnish

For the lamb...

  • In a large mixing bowl, add all the ingredients and mix thoroughly with your hands until everything is incorporated.
  • Allow to marinate in the fridge for a minimum of 2 hours but ideally 24 hours for maximum flavour.
  • When ready to cook, set your grill to high and allow to reach temperature.
  • Grill for 6 minutes a side.
  • Allow to rest for 5 minutes.
  • Serve on top of the risotto.

For the risotto...

  1. Preheat your oven to 200℃.
  2. Prick your potatoes with a fork and bake them in the oven for 1 hour until cooked through.
  3. Once cooked, allow to cool.
  4. Remove and discard the skins.
  5. Add the potato flesh to a bowl, season it well with salt and pepper and mash it up. Set to one side until later.
  6. In a deep sauce pan on a medium high heat add some a healthy dash of olive oil.
  7. Add the shallot and fry off until tender stirring often.
  8. Add the garlic and cook for a further 2 minutes. Again keeping it moving regularly.
  9. Add the risotto rice and 1/3 of the butter. Stir through until the butter is melted and evenly coated all of the rice.
  10. Add the white wine and bring to the boil. Stir regularly to avoid the risotto catching on the bottom. (Do this throughout).
  11. Once the alcohol has been cooked off and is starting to be absorbed by the risotto.
  12. Add around 100 ml of chicken stock. Stir regularly. The stock will gradually be absorbed by the rice. Before it is totally absorbed add another 100 ml of stock.
  13. Repeat this process until the risotto rice is aldente. You may need a little more/little less stock than in the recipe.
  14. Once the risotto rice is cooked and the consistency is to your liking, add half of the potato mash to the rice.
  15. Stir through until mixed in.
  16. Then add the other half and mix through fully.
  17. Add the rest of the butter and mix it through until glossy.
  18. Add the parmesan and again mix through until fully incorporated.
  19. Season the risotto to your taste.
  20. Serve immediately with the lamb steaks on top.
  21. Top with the goats cheese, almonds and rocket.
  22. Enjoy!