Rack of lamb with Roquefort risotto

Total time: 1hr 35m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 736 Kcal, 49g Carbohydrates, 42g Fat


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

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  • Meat

    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, transfer to a tray lined with baking paper. Oven bake 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.
  • Risotto

    Heat the oil and sauté the onion. Add the rice, sauté while stirring until translucent. 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 about 20 mins. until the rice is creamy and al dente. Stir in the Parmesan and thyme. Mix the Roquefort into the risotto, season.

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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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