Name: Grilled Loin of Lamb with Leek and Mushroom Pearl Barley Risotto and Wild Garlic Gravy
Cuisine: British
Ingredients: 1 level tsp arrowroot; 500 ml well-flavoured lamb stock; 50 g unsalted butter; 500 ml lamb, or light vegetable stock; 125 g mushrooms, chopped small. Use up the trimmings, stalks, etc of the mushrooms prepared for the risotto; Freshly ground sea salt and black pepper; 1 fat clove of garlic, crushed with the flat blade of a knife; 1 bay leaf; 200 g pearl barley, rinsed in cold water through a sieve; 1 medium leek (avoid too much dark green) and; 2 strips orange peel (no pith); Finely grated rind of half an orange; 1 tsp finely chopped fresh rosemary; A large handful of wild garlic leaves, washed and roughly chopped; 250 ml good quality red wine; 2 tbsp olive oil; 8 black peppercorns, lightly crushed; 2 cloves garlic, crushed with the flat blade of a knife; A pinch of coarse sea salt; 1 medium onion, finely chopped; 50 g pine nuts; 125 ml Madeira; 2 sprigs rosemary; 1 medium onion, both chopped finely; 8 tbsp olive oil

Preparation info

Difficulty
Easy

Appears in

The Three Chimneys

By Shirley Spear

Published 2010

About

You will need one whole half loin of lamb for 4 people. Ask the butcher to strip the loin from the bone and trim it down to the ‘eye’. Remove the fat. Keep the bones to make a good lamb stock for the wild garlic gravy, or any other sauce that you decide to serve. The stock can also be used to make the pearl barley risotto. Marinade the strip loin of lamb for up to 4 hours before cooking.