Put some olive oil in a fry pan and brown sauté the rack of lamb. Add salt and pepper and leave it take a rouge color. Continue the baking in a preheated oven at 180 degrees for 12-15 minutes.
For the sauce:
In a small pan add the wine and the mustard and boil for 3-4 minutes stirring continuously. Then, add the brown meat broth and boil until the sauce thickens.
For the risotto:
In a fry pan put the olive oil and brown the onion and the garlic. Stir for 2-3 minutes and boil the risotto. Keep stirring for 4 minutes and add the wine, half of the broth, salt and pepper, and leave it boil. When the risotto absorbs the majority of the fluids add the rest of the broth and stir until it becomes mushy and the rice gets soft.
Put the risotto in a plate, place the rack of lamb on it, pour the sauce over them and garnish with the beetroot and the little tomatoes.
TIP: Madeira wine: Wine from Portugal with an origin from the homonymous islands, which is being produced in a special way. In cookery, the sauce with that wine is widely known and normally accompanies heavy meats.