Oven-baked Welsh Lamb Risotto

preparation 10
cook time 30min
Serves 4

Ingredients Method

450g Welsh Lamb leg steak or shoulder, cut into small cubes
1 tbsp oil
Small knob of butter
1 leek, washed and chopped
225g Arborio risotto rice
Black pepper
600-900ml lamb stock
1 courgette, thinly sliced
50g fine green beans
2 tbsps fresh dill or basil, roughly chopped
2 tbsps fresh mint, roughly chopped
50g frozen peas, defrosted
25g grated Parmesan cheese or similar

Preheat oven to 180ºC/350ºF/Gas Mark 4. Grab a large pan and heat some of the oil and butter. Add the lamb cubes and leeks and cook for 2-3 minutes.

Add the rice and give it a good stir. Then add the hot stock, stir well and bring to the boil. Pour the mixture into an ovenproof dish, cover with foil and place in the oven for 20 minutes.

Next, add the courgettes and green beans, and stir well. Return to the oven, covered, for about 10 minutes.

Remove from oven, add a little more stock if needed for the desired consistency. Stir through the herbs, peas and cheese.

Ingredients

450g Welsh Lamb leg steak or shoulder, cut into small cubes

1 tbsp oil

Small knob of butter

1 leek, washed and chopped

225g Arborio risotto rice

Black pepper

600-900ml lamb stock

1 courgette, thinly sliced

50g fine green beans

2 tbsps fresh dill or basil, roughly chopped

2 tbsps fresh mint, roughly chopped

50g frozen peas, defrosted

25g grated Parmesan cheese or similar

Method

Preheat oven to 180ºC/350ºF/Gas Mark 4. Grab a large pan and heat some of the oil and butter. Add the lamb cubes and leeks and cook for 2-3 minutes.

Add the rice and give it a good stir. Then add the hot stock, stir well and bring to the boil. Pour the mixture into an ovenproof dish, cover with foil and place in the oven for 20 minutes.

Next, add the courgettes and green beans, and stir well. Return to the oven, covered, for about 10 minutes.

Remove from oven, add a little more stock if needed for the desired consistency. Stir through the herbs, peas and cheese.