Rack of lamb with Roquefort risotto

Rack of lamb with Roquefort risotto

Total: 1 hr 35 Min. | Active: 45 Min.
Nutritional value / people: 736 kcal
, Fat: 42 g
, Carbohydrate: 49 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 tbsp balsamic vinegar
2 tbsp olive oil
some mixed peppercorns, crushed
2 racks of lamb (each approx. 350 g)
1 tbsp olive oil for frying
1 tsp salt


1 tbsp olive oil
1 onion, finely chopped
200 g risotto rice (e.g. Carnaroli)
1 dl white wine
8 dl vegetable bouillon, hot
80 g grated Parmesan
1 tsp thyme, finely chopped
100 g blue cheese (e.g. Roquefort), cut into small pieces
salt and pepper to taste
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How it's done

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Combine the balsamic, oil and pepper, coat the meat, cover and marinate for approx. 30 mins. Heat the oil in a frying pan. Salt the meat and brown all over for approx. 8 mins. over a medium heat. Remove, transfer to a tray lined with baking paper.

To bake

Bake for approx. 10 mins. in the centre of an oven preheated to 150 °C. Switch off the oven and leave the lamb racks resting in the oven for approx. 10 mins.


Heat the oil in a pan and sauté the onion. Add the rice, sauté while stirring until translucent. Pour in the wine and reduce completely. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for about 20 mins. until the rice is creamy and al dente. Stir in the Parmesan and thyme. Mix the Roquefort into the risotto, season. Carve the meat, plate up with the risotto.

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