for 4 people

Risotto

1 tbsp	butter
1	shallot, cut into thin slices
1	garlic clove, finely chopped
250 g	Fine Food Carnaroli Superfino
1 dl	light port
1 tsp	Fine Food Greek Saffron
1 litre	water, hot
1 tbsp	Fine Food Fond de veau concentré
150 g	feta, crumbled
	salt and pepper to taste

Lamb

1 tbsp	olive oil
2	Fine Food Shortlion Eye of Irish Lamb (approx. 300 g each)
½ tsp	salt
a little	pepper

Sauce

1 ½ dl	red wine
1 dl	water
2 sprig	thyme
½ tbsp	brown Maizena Express cornflour
1 tbsp	Fine Food Fond de veau concentré
80 g	Fine Food Medjool Dates, halved, pitted

How it's done

Risotto

Heat the oil in a pan. Add the shallot and garlic, sauté for approx. 2 mins. Add the rice and sauté until translucent, stirring constantly. Pour in the port and reduce almost completely. Add the saffron, mix the water and stock. Stirring frequently, pour in a little at a time so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente. Add the feta, mix, season.

Lamb

Preheat the oven to 60 °C, warm the platter and plates. Heat the oil in a wide frying pan. Season the meat, fry for approx. 2 mins. on each side. Remove, cover and keep warm.

Sauce

Add the wine, water and thyme to the same frying pan, loosen any bits that have stuck to the pan, reduce the liquid by half. Mix the cornflour with the stock, add to the pan along with the dates, reduce for approx. 1 min. Carve the lamb, serve with the risotto and the sauce.

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