Ingredients:
- Lamb chops/medallions
- orange
- garlic
- brown sugar
- rosemary and thyme
- orange marmalade
- salt and pepper
- rice
- portobello mushrooms
- porcini mushrooms
- white wine
- vegetable stock
- butter
Method:
Lamb
- mix orange juice, a tsp marmalade, orange zest, brown sugar and rosemary/thyme and marinate lamb chops for a few hours
- make a bed on a oven tray with: slice of orange topped with slices of garlic, sprinkled of chopped up thyme and rosemary
- place lamb chop on orange and into hot grill
- grill, turning over every 2 minutes for 12 mins
- after penultimate 2 mins, remove lamb and glaze the chops with orange marmalade, return to grill for final 2 mins
Risotto
(soak porcini mushrooms in small amount of hot water beforehand – shld take 20 mins ish)
- melt butter and some olive oil in pan
- add rice, heat till the rice is evenly glazed and has become opaque – do not burn
- add just enough white wine to cover rice – wait till evaporates
- add in stock, a little more than enough to cover each time – once evaporates, add in a little more
- stir constantly
simultaneously
- melt butter and olive in separate pan
- add in portobello mushrooms, fry for a good 5 minutes till soft
- add in porcini mushrooms with the water its been soaked in
- add in some herbs
- mix rice into mushrooms when soft but crunchy
- salt n’ pepper if needed
