Lamb tagliata with autumn risotto

Total time: 50m
Preparation Time: 50m

For 4 people

Nutritional Information

Contains 676 Kcal, 54g Protein, 48g Carbohydrates, 29g Fat


  • Risotto
  • 1 tbsp olive oil
  • 200 g risotto rice (e.g. Carnaroli)
  • 1.5 dl white wine
  • 7 dl vegetable bouillon, hot
  • 50 g grated Parmesan
  • 2 tbsp butter
  • 2 tbsp thyme leaf, finely chopped
  • Chanterelles and grapes
  • 1 tbsp olive oil
  • 200 g chanterelles
  • 200 g blue and white seedless grapes, halved
  • 0.5 tsp salt
  • a little pepper
  • Lamb
  • 4 lamb loins (each approx. 200 g)
  • oil for frying
  • 1 tsp salt
  • a little pepper
  • 1 dl veal stock
  • 1 tbsp butter
  • salt and pepper to taste
  • 2 tbsp marjoram leaves, finely chopped
  • 2 tbsp thyme leaf, finely chopped

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  • Risotto

    Heat the oil in a pan. Add the rice and sauté until translucent, stirring constantly. 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 approx. 20 mins. until the rice is creamy and al dente. Mix in the thyme, cheese and butter.
  • Chanterelles and grapes

    Heat the oil in a frying pan. Stir fry the mushrooms and grapes for approx. 5 mins., season. Mix the mushrooms and grapes into the risotto.
  • Lamb

    Heat the oil in the same pan. Fry the meat for approx. 3 mins. on each side. Remove, season and keep warm. Pour the stock into the pan, bring to the boil. Remove the pan from the heat. Stir in the butter and herbs, season. Slice the meat, serve with the risotto, drizzle with the jus.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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