Rack of Lamb with Mushroom Risotto
This is hands down the most gourmet meal that has ever come out of my kitchen. And by far one of the most delicious. It’s definitely not an everyday dish, but if you’re looking for something to make for a special someone or for a special occasion, you need not look any further. The preparation of the lamb is very simple and it goes perfectly with the mushroom risotto. Of course you have to make sure you’re starting out with good quality meat (we got ours at whole foods). Once you’ve got that and you trim the meat of any excess fat, just throw the ingredients for the coating in the food processor. When it comes together, cover the rack with a generous amount of topping mixture. As soon as that’s ready you can start on the risotto, which demands a bit more of your attention, but only because you have to stir and make sure the rice cooks slowly. While the risotto is absorbing the liquid, you can throw the lamb into the oven to bake. As you can see, we like our meat on the rare side, but if you like yours a bit more well done, just leave it in the oven for 5-10 more minutes.
The lamb comes out perfectly tender, with the crust giving it a subtle mustard and rosemary flavor. The risotto was soft yet still a tiny bit chewy and the earthy flavors of the mushrooms really shine through. I really can’t stress enough how amazingly special this dish is…make it and you will feel like a rockstar chef!
Rack of Lamb with Mustard
Ben got the recipe from his brother
- 1 rack of lamb (7-8 ribs), trimmed of fat
- 1-2 garlic cloves
- 2 slices white or wheat bread, torn into pieces
- 1/2 Tb fresh rosemary leaves
- 3/4 Tb Dijon mustard
- freshly ground black pepper
- 1-2 Tb olive oil
- fresh rosemary for garnish
1) Preheat oven to 425F. Trim any remaining fat from the meat.
2) In a food processor, drop in garlic through the feed tube with the machine running. Process till finely chopped. Add bread, herbs, mustard, and pepper. Process till combined. Slowly pour in oil till the mixture comes together.
3) Press mixture onto the racks so it covers the surface.
4) Put racks in roasting pan and roast for 25 minutes for medium-rare. Roast for 5 more minutes for medium, or an extra 10 for medium well. Cut into the chop to determine if it is sufficiently cooked for you.
5) Transfer meat to a carving board and cut between the bones. Serve garnished with rosemary.
recipe (and cool risotto tutorial!) from Talk of Tomatoes
- 1 cup arborio rice
- about 6 cups chicken stock (I used half chicken stock, half mushroom stock because I wanted an even stronger mushroom flavor)
- 1/4 cup white wine
- 1/4 cup minced shallots
- 3-4 cloves garlic, minced
- 2-3 Tb olive oil
- 3 cups mushrooms (I used a wild mushroom blend)
- 1/3 cup shredded Parmesan cheese
- 2-3 Tb butter
1) Place stock on stove and heat to a simmer. Meanwhile, dice shallots, garlic, mushrooms. Shred parmesan.
2) In a large pot, heat oil over medium heat. Add onion and garlic and caramelize slowly. Add arborio and stir to coat.
3) After a minute, add the wine. Stir for a minute or two for it to burn off.
4) Add 1-2 cups of stock. Stir occasionally. Once liquid has been absorbed, add another 2 ladles. Repeat.
5) On the third addition, add only 1 ladle. When it is absorbed, taste the rice. If it is too chewy, add more stock until it has just a little bit of chew left in it.
6) Add parmesan and butter. Turn off heat. Stir, and adjust seasoning.
7) Add some butter to another skillet and heat to medium heat. Add the mushrooms and saute slowly till they release their liquid. Lower heat till liquid is cooked off.
8 ) Serve risotto with large pile of mushrooms on top and sprinkle with extra cheese.