Pan-Fried Lamb with Mint and Pea Risotto Pan-Fried Lamb with Mint and Pea Risotto

Pan-Fried Lamb with Mint and Pea Risotto

Herby lamb leg or rump steak with a creamy, fresh pea and mint risotto for a fresh and tasty meal for 2 in about 40 minutes.

prep time
5 mins

cook time
35 minutes

serves
2 people

  • Energy

    895kcal

  • Fat

    37.9g

  • Saturates

    19.5g

  • Carbs

    105.9g

  • Sugars

    3.2g

  • Fibre

    4.7g

  • Protein

    36.9g

  • Salt

    2.7g

Ingredients

  • 2 lean boneless topside, lamb leg or rump steaks
  • Salt and freshly milled black pepper
  • 15ml/1tbsp dried mixed herbs
  • 1.2L/2pint good, hot vegetable stock
  • 50g/2oz unsalted butter
  • 1 small onion, peeled and finely chopped
  • 225g/8oz Arborio (risotto) rice
  • 50ml/2floz dry white wine
  • 75g/3oz fresh peas
  • 15ml/1tbsp freshly chopped mint
  • Grated zest of 1 lemon

Method

  1. Place the steaks on a chopping board and season. Sprinkle with the herbs on both sides. Cover and set aside in a cool place.
  2. To prepare the risotto; pour the stock into a medium saucepan and bring to the boil, then reduce to a simmer.
  3. Melt the butter in a large saucepan and cook the onion for 3-4 minutes until soft. Add the rice and coat well in the butter. Add the wine and allow to evaporate, stirring continuously.
  4. Add a ladleful of stock at a time and continue to cook until all the liquid is absorbed, stirring continuously. Continue to add the stock a little at a time until the rice swells and becomes creamy. You may not need all the stock (this should take about 30-35 minutes).
  5. Add the peas, mint and lemon zest. Season and cook for a further 5 minutes until the rice is tender and the vegetables are cooked.
  6. 10 minutes before the risotto is cooked place the lamb under a preheated grill or a prepared barbecue and cook for 4-6 minutes, turning once. Serve with the risotto.