This lamb loin recipe sees the tender meat served on a bed of herby risotto, brought together with a deliciously rich tomato sauce of olives, sumac and lemon. Be sure to ask your butcher for the lamb bones to give the sauce an added depth of flavour.
Begin by making the sauce. In a large saucepan set over a medium heat, add a drizzle of rapeseed oil and fry the chopped lamb bones until browned. Set aside
rapeseed oil, for frying
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In the same pan, melt the butter and add the carrot and onion. Cook until lightly browned, then turn the heat up and add the white wine. Reduce until almost completely evaporated
Add the lamb bones back to the pan with the stock, garlic, lemon zest, olives, sumac and tomatoes. Bring to the boil, then reduce to a simmer and cook for 10–15 minutes, until the sauce thickens. Keep warm
Add the rice and stir to coat in the butter. Begin adding the stock a little at a time, stirring constantly. Continue adding the stock a spoonful at a time, waiting for the rice to absorb the liquid before adding more. Check the texture of the rice towards the end – you want it to be nearly cooked with a slight bite
Drizzle a little rapeseed oil in a frying pan over a high heat and season the lamb loins all over. Fry the loins for 1–2 minutes on both sides, then remove from the heat and leave to rest for 2 minutes
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lamb loins, removed from the bone and the bones chopped
To serve, carve the lamb loins into slices. Place a spoonful of the risotto in the base of each bowl, place slices of the loin on top and finish with a spoonful of the sauce (ensuring you leave the bones in the pan)
