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Rump and Rib of Lamb With Wild Garlic Risotto and Fava Beans
GREAT BRITISH CHEFS38Ingredients
2Hours
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Ingredients
US|METRIC
4 SERVINGS
- 4 lamb ribs
- 2 lamb rumps
- 3 sprigs fresh thyme
- 1,000 mL sunflower oil
- 2 Tbsp. olive oil
- salt
- pepper
- pea shoots (to garnish, optional)
- 1/2 carrot
- 1/2 celery stick
- 1/2 leek
- 1/2 small onion
- 120 grams butter
- 1 bulb garlic
- 3 sprigs fresh thyme
- 2 bay leaves
- 6 sprigs fresh rosemary
- 30 grams tomato purée
- 375 mL red wine (Cabernet Sauvignon)
- 1 plum tomato (halved and deseeded)
- 1.5 kilograms lamb bones (finely chopped)
- 1.5 kilograms fat (lamb, finely diced)
- 1.5 liters chicken stock
- 350 grams risotto rice
- 750 mL vegetable stock
- 1 onion
- 2 garlic cloves
- 1 Tbsp. olive oil
- 1 sprig fresh thyme
- 1 bay leaf
- 100 mL white wine
- 75 grams unsalted butter
- 150 grams fava beans
- 150 grams broad beans
- 4 wild garlic leaves
- 60 grams Parmesan (freshly grated)
- salt
- pepper
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