Spring Rack of Lamb with Fava Bean Risotto
Cook Time
1.5 - 2 hours
Yield
2-3
RECIPE Ingredients
- Neutral oil, we used avocado oil
- 4 cloves garlic, peeled and smashed
- Kosher salt and freshly ground black pepper
- 1 rack of lamb, frenched
- 1 tablespoon fresh rosemary leaves
- 2 teaspoons fresh thyme leaves
- 2-3 fresh sage leaves
- 1 cup roughly chopped flat-leaf parsley
- 1 cup grated Parmigiano Reggiano
- 1½ cups panko breadcrumbs
- Zest of 1 lemon
- 2 tablespoons Dijon mustard
For the Risotto
- 5 cups chicken stock
- 6 tablespoons unsalted butter, divided use
- 2 medium shallots, finely chopped
- 1 clove garlic, finely chopped
- 300 grams Arborio rice
- 1 cup white wine
- Kosher salt and freshly ground black pepper
- 1½ cups of shelled, blanched fava beans
- ½ cup grated Parmigiano Reggiano, plus more for serving
- 1 tablespoon finely chopped fresh chives
- 3 tablespoons fresh mint leaves, chiffonade
Recipe notes
Juicy roasted lamb is covered in a bright, flavorful crust of fresh herbs, lemon, and Parmigiano Reggiano in this easy recipe. Creamy risotto studded with fava beans is the perfect spring accompaniment.
RECIPE Preparation
For the Risotto:
- In a saucepan over medium heat, heat the stock.
- In a large, straight-sided sauté pan over medium heat, melt 2 tablespoons of butter. Add the onion and sauté until softened, about 5-6 minutes. Add garlic, and sauté for about 1 minute more.
- Add 2 more tablespoons of butter and once melted, add Arborio rice, turning to coat completely.
- Raise heat to medium-high. Stir in the wine and cook until it’s nearly absorbed.
- Gradually add hot stock, one ladle at a time, stirring until absorbed before adding more stock. Continue cooking until the rice is tender but still has a little bite.
- Stir in fava beans, Parmigiano Reggiano, chives, and remaining 2 tablespoons of butter.
- Season risotto to taste with salt and pepper. Keep warm.
- Preheat oven to 400°F.
- Trim a bit off the fat cap of the lamb and remove any visible silver skin. Score the remaining fat cap and season the lamb all over with salt and pepper.
- Heat a few tablespoons of oil in a large skillet over medium-high heat. Add garlic cloves and cook until golden. Remove from the pan and set aside.
- Sear the lamb until golden brown on all sides, then remove to a cutting board.
- To the bowl of a food processor, add rosemary, thyme, sage
Notes: If serving 2-3, there will be leftover risotto. To reheat, place in a saucepan over medium heat and add a little chicken stock. Heat until warmed through.
