This was my first time experimenting with lamb; My mom and I found a great lamb recipe online (I can’t remember where) and decided to make this, porcini risotto and a good salad for a dinner with my cousins. Here are the recipes:
Lamb (serves 4):
- 2 racks of lamb
- 3 tbsp. fine bread crumbs
- 1 tsp. fresh thyme
- 1 tsp. rosemary
- 1 tbsp. French mustard
- 1 tsp. olive oil
- Mix herbs, mustard and bread crumbs.
- Fry racks of lamb about 2 minutes on each side.
- Salt and pepper meat to taste. Rub herb mix on lamb (preferably with hands).
- Bake lamb in a shallow roasting pan for 12 minutes at 350°.
- Let racks of lamb rest for about 10 minutes before serving.
We also made a port wine sauce to pour on the lamb:
- 1/2 cup port wine
- 3 tbsp. balsamic vinegar
- 1 cup chicken broth
- 1 tbsp. butter
- Whisk wine, vinegar and broth together and simmer for 20 minutes, or until it reduces a bit.
- Add butter and mix well.
- Salt and pepper to taste
While the lamb was in the oven, we made a porcini risotto. Porcini are my favorite mushrooms, but you can really use any type you want. Here is the recipe:
Risotto (serves 4):
- 1 cup sliced porcini mushrooms
- 1 garlic clove (finely chopped)
- 1 shallot (finely chopped)
- 1/4 cup halved cherry tomatoes (optional)
- 1/2 cup Arborio rice
- 1 1/2 cup chicken broth
- 1 tbsp. butter
- 1 tbsp. truffle oil
- 3 tbsp. white wine
- 2 tbsp. Mascarpone
- In a pot, sauté rice, shallots and garlic in olive oil (to seal rice and create a creamy texture when adding liquid).
- Add chicken broth and let cook for 5 minutes. Let sit, covered for about 15 minutes, until rice is cooked.
- Fluff the rice with a fork.
- While rice is resting, sauté mushrooms in a skillet.
- Add to the skillet: butter, truffle oil, white wine, cherry tomatoes (optional), mushrooms and cheese.
- Add the sautéed mixture to the risotto.
- Salt and pepper to taste.
- Sprinkle with Parmigiano Reggiano or Pecorino Romano.
- Serve hot and enjoy!