Rack of lamb with risotto and Madeira wine sauce

Written by Giorgos Erotokritou
Category: Meat Recipes Date: Monday, 08 February 2016 12:57

 

Ingredients :

 

  • 350 gr rack of lamb without fat
  • 3 spoons of olive oil
  • 2 spoons of mustard
  • 1/2 of Madeira wine
  • 1/2 of dark meat broth
  • Some beetroot sliced in small cubes
  • Little tomatoes
  • fresh thyme
  • salt and pepper

 

Ingredients for the risotto:

 

  • 1/2 of a cup of Arborio rice
  • ½ of a cup of vegetables broth
  • 1/2 of chopped, dried onion
  • Some trimmed garlic
  • 3 spoons of olive oil
  • ½ of a cup of white wine
  • salt and pepper

 

Method:

 

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.