This dish was performed in real time to an audience at the Minnesota Renaissance Festival on Sunday, August 21, 2011. It ended up being the dinner for myself and my two assistants. It’s taste was light and refreshing on a summer day and very easy to make. I hope you enjoy it as much as we did.
2 lbs of lamb cubed
1 whole lemon
1 tsp of orange zest
2 cups of lamb stock (veal or beef stock can be used instead)
2 cups Arborio rice (uncooked)
1 tsp of lemon basil, minced
1 tbsp olive oil
sea salt
black pepper
Before beginning, remove the zest from the lemon and cut the lemon in half. Once done, add olive oil to a hot pan and once heated, add the lamb to brown slightly, adding a teaspoon of the lemon zest. Remove from the heat and put aside. Put the rice in the hot pan with the fat from lamb and the leftover olive oil. Lightly brown the rice to prepare the risotto. Once toasted, begin adding the stock on medium heat while constantly stirring. Add the juice from the lemon to the risotto. Continue until both the rice has puffed up and a lot of the stock has evaporated. Add the lamb and add the lemon and orange zest along with the lemon basil. Reserve a half a teaspoon for garnish. Continue to finish cooking the lamb and add salt and pepper to taste.
Serve family style on a single plate or bowl and sprinkle the remaining zest on top as a garnish. For the photo, I garnished the dish with small orange slices for additional color and served it hot. Make enough for 4 people.
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