CRAFTED TO BE SHARED

INGREDIENTS:

• 1 New Zealand French-cut rack of lamb
• 40g Bio Orto extra virgin olive oil
• 40g Murray River Salt
• 30g La Drogheria black pepper
• 150g San Massimo risotto rice
• 100g white wine
• 2 onions
• 2 carrots
• 3 celery stalks
• 200g Kyperounda Winery Commandaria
• 20g Greca Botanica rosemary
• 40g butter
• 60g Grana Padano parmesan cheese
• 50g heavy cream
• 100g Quesler goat cheese
• 20g lemon zest
• 30g chives
• Home Chef chicken stock, as needed
• 250g Home Chef demi-glace

INSTRUCTIONS:

Using a sharp knife, carefully remove the bones from the rack of lamb, keeping the fillet aside. Meanwhile, prepare the risotto by heating the olive oil in saucepan and sautéing the finely chopped onion together with the risotto rice, then deglazing with the white wine and, once absorbed, gradually adding the chicken stock until the rissoto is cooked and reaches the desired consistency, then finish by adding the butter, Grana Padano, chives, lemon zest, salt and black pepper and mix well until creamy and fully combined. In a separate saucepan, sauté the lamp bones together with the onion, carrots and celery, cut into small irregular pieces, in a little olive oil, then deglaze with the commandaria and allow it to reduce, add the demi-glace and rosemary and simmer over medium heat until the sauce has reduced and intensified in flavour. Then strain the sauce while hot and whisk in a little butter until glossy and emulsified. Meanwhile, heat a frying pan and sear the lamp on all sides until nicely browned. Then slice the meat into approximately 1cm thick pieces. For the goat cheese crema, blend the goat cheese with the heavy cream until smooth and fully combined. Then transfer it to a piping bag and keep chilled. To plate, place the risotto as the base, arrange the sliced lamb over it, add small portions of the goat cheese cream, and finally spoon the sauce over the lamb and serve.