Rack of Lamb with Roquefort Risotto

1hr 35m
Preparation/cooking time: ca. 45m + Marinate: ca. 30m + Roast in the oven: ca. 20m

For 4 people

Nutritional Information

Contains 736 Kcal, 49g Carbohydrates, 42g Fat


  • 1 tbsp. balsamic vinegar
  • 1 tbsp. olive oil
  • some black peppercorns, crushed
  • 1 tsp. salt
  • 2 rack of lamb (approx. 400 g each)
  • 1 onion, finely chopped
  • 200 g risotto rice (e.g. Carnaroli)
  • 8 dl vegetable bouillon hot
  • 1 dl white wine
  • 80 g grated Parmesan
  • 1 tsp. thyme, finely chopped
  • 100 g Roquefort (blue cheese), cut into small pieces
  • salt and pepper to taste

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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, place on an oven tray lined with baking paper.
  • Roast 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 and sauté the onion. Add the rice, steam while stirring until translucent. Add 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.

Products used in this recipe

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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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