Lamb Cutlets with vibrant green risotto

Ingredients

• 4-5 cups chicken stock
  
• 3 spring onions, chopped
  
• 2 garlic cloves, minced
  
• 1 cup Arborio rice
  
• 3/4 cup Parmesan cheese, grated
  
• Zest of 1 lemon
  
• ½ cup of fresh basil, sliced
  
• Handful of rocket
  
• 4 tbs olive oil, divided
  
• 2 cups baby peas
  
• ½ cup white wine
  
• 1 tbs ghee
  
• 6 lamb cutlets
  
• Salt and pepper

Method

Prepare the lamb cutlets

Bring the lamb cutlets to room temperature for at least 30 minutes. Pat them dry and season with salt and pepper.

Blanch the peas and make the pea puree

Bring a pot of salted water to a boil. Add the peas and cook for 1-2 minutes until just tender. Drain the peas and immediately rinse them under cold running water for 30 seconds to stop the cooking process.
In a  blender combine 1 cup of the cooled peas and rocket with ½ cup of water and 1 tbs of olive oil. Blend until smooth. Set aside. Reserve the remaining peas.

Cook the risotto

Heat the chicken stock in a separate pan and keep warm over low heat.
In a large pan or casserole pan, heat 2 tbs olive oil over medium heat. Add the spring onions and garlic. Saute for 3 minutes or until fragrant.
Stir in the Arborio rice and cook for 1 minute, coating the grains in oil. Pour in the white wine, deglazing the pan. Let it simmer until fully absorbed.

Add 1 cup of warm stock to the rice, letting it sit for a minute before stirring. Continue stirring until the liquid is mostly absorbed. Repeat this process, adding stock 1 cup at a time, until the risotto is tender (about 25 minutes).
Stir in the pea puree, Parmesan, lemon zest , reserved whole peas and basil. Season with salt and pepper. Remove from heat and set aside.

Cook the Lamb Cutlets
Heat a large frying pan over high heat. Add the ghee and let it melt. Sear the lamb cutlets for 3-4 minutes on each side for medium rare, or longer depending on your preferred doneness.

Remove from heat and let the lamb rest for 5 minutes.

Serve

Spoon the green risotto onto plates and top with the lamb cutlets. Garnish with extra basil and Parmesan if desired.

Nutrition