Saddle of Lamb with Funghi Risotto on Rosemary Jus and Crispy Vegetables
Creamy risotto studded with cepes forms a base for herbed lamb chops garnished with crispy fried vegetable strips. The lamb is served with its own wine-laced juice, scented with rosemary. The number served depends on the size of the rack of lamb you find.
- Rack of Lamb - 1 (2 to 2-1/2 pounds)
- Salt to taste
- Ground thyme to taste
- Olive Oil - 2 tablespoons
- Red Wine - 2 cups
- Rosemary Sprigs - 2
- Unsalted Butter - 2 tablespoons
- Risotto con Funghi
- Cepes - 1/2 cup, dried
- Chicken Stock (see Basics) - 1/2 cup
- Butter - 1 tablespoon
- Arborio Rice - 1/2 cup
- Dry white wine - 1/2 cup
- Heavy (whipping) cream - 1/2 cup
- Cepes - 1/2 cup
- Parmesan cheese - 1/4 cup, freshly grated
- Crispy Vegetables
- Zucchini - 1
- Carrots - 2 large, peeled
- Celery Stalks - 2
- Flour for dusting
- Canola oil for frying
To cook the lamb: Preheat the oven to 425 F. Season the lamb with salt and thyme. Heat the olive oil in a large skillet or saute pan over medium-high heat. Sear the rack on all sides until browned, about 1 minute per side. Place the rack in a roasting pan and roast 8 to 10 minutes, to an internal temperature of 130 - 140 F for rare. Remove from oven, remove the rack from the pan and place on a cutting board or platter, and let rest in a warm place. Place the roasting pan over medium-high heat and add the red wine, stirring up browned bits from the bottom of the pan. Add rosemary sprigs and let the juices reduce by one third. Stir in the butter.
To make the risotto: Place the dried cepes and chicken stock in a small bowl and let steep for an hour. In a heavy medium saucepan, melt the butter over medium heat. Stir in the rice. Add the wine and soaked cepes and their liquid to the rice and bring to a boil. Reduce the heat, cover, and cook, stirring occasionally, until the rice has absorbed the liquid and is creamy; add more stock or wine if the rice begins to get dry before it is tender. Remove from heat and stir in the heavy cream, fresh cepes, and cheese. Re-cover until ready to serve.
To make the vegetables: Cut the vegetables in long, very thin strips. Dust with flour, spanking off all excess. Heat the oil to 360 F in a deep fryer or deep saucepan. Add the vegetables, a handful at a time, and fry until golden and crisp, about 30 seconds. Remove with a slotted spoon and drain on paper towels.
To serve: Cut the rack of lamb into individual chops. Mound risotto in the center of a serving platter and arrange the chops around the center with the bones pointing toward the rim of the platter. Spread the vegetable strips over the risotto and garnish with a sprig of rosemary. Spoon pools of sauce between the chops, and serve the remaining sauce on the side.