Italian lamb with potato risotto
I got the idea for the potato risotto from one of my judges at the Mutti Chef of the year competition, Gabriella Margiotta.
At the time I didn’t know that she was a contestant in this year’s BBC’s Masterchef the professionals.
One of the dishes that she cooked on the show was a beautiful potato risotto, I’m not going to lie, but I’d never even heard of potato risotto until that moment.
I’ve adapted the dish slightly to accommodate my Italian lamb as I didn’t want too much wet ingredients on the final plate.
So I tried to dry up the risotto (I’m still calling it a risotto though haha) so that it could sit proudly next to the lamb.
Italian lamb with potato risotto
I got the idea for the potato risotto from one of my judges at the Mutti Chef of the year competition, Gabriella Margiotta.
At the time I didn’t know that she was a contestant in this year’s BBC’s Masterchef the professionals.
One of the dishes that she cooked on the show was a beautiful potato risotto, I’m not going to lie, but I’d never even heard of potato risotto until that moment.
I’ve adapted the dish slightly to accommodate my Italian lamb as I didn’t want too much wet ingredients on the final plate.
So I tried to dry up the risotto (I’m still calling it a risotto though haha) so that it could sit proudly next to the lamb.
Cooking Instructions
- 1
In large frying pan, melt a small knob of butter over medium heat. Add onions and saute for 2-3 minutes, or until soft.
Add the potatoes and thyme and stir to coat.
Then ladle the stock in gradually.
- 2
Simmer the potatoes until the stock has been absorbed, stirring often. Repeat the process using a small amount of stock at a time until the potatoes are just cooked through, this should take around 10-15 minutes
Add the cheese until it’s melted and a good knob of butter and then stir until creamy.
- 3
Preheat the oven to 180°C
Add 1 tsp of the oil to a pan over a low-medium heat, add the onions and gently brown for 3-4 minutes, turning regularly. Set aside. - 4
Coat the lamb in flour and add the remaining oil to the pan.
Sear the land for 2-3 mins on each side.
Return the onions to the pan, add the garlic, rosemary and oregano. Stir in the stock and bring to a gentle boil. - 5
Add the tomatoes, balsamic vinegar and pepper.
Place in an ovenproof dish and cook for 45-50 minutes.
Serve on a warm plate with the potato risotto.
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