Grilled Loin of Lamb with Leek and Mushroom Pearl Barley Risotto and Wild Garlic Gravy

Name: Grilled Loin of Lamb with Leek and Mushroom Pearl Barley Risotto and Wild Garlic Gravy
Cuisine: British
Ingredients: 1 medium onion, both chopped finely; 50 g pine nuts; Finely grated rind of half an orange; 1 tsp finely chopped fresh rosemary; A pinch of coarse sea salt; 200 g pearl barley, rinsed in cold water through a sieve; 1 level tsp arrowroot; 250 ml good quality red wine; 2 tbsp olive oil; 1 medium onion, finely chopped; 125 g mushrooms, chopped small. Use up the trimmings, stalks, etc of the mushrooms prepared for the risotto; Freshly ground sea salt and black pepper; 500 ml lamb, or light vegetable stock; A large handful of wild garlic leaves, washed and roughly chopped; 50 g unsalted butter; 125 ml Madeira; 500 ml well-flavoured lamb stock; 1 fat clove of garlic, crushed with the flat blade of a knife; 1 bay leaf; 8 tbsp olive oil; 8 black peppercorns, lightly crushed; 2 cloves garlic, crushed with the flat blade of a knife; 2 sprigs rosemary; 2 strips orange peel (no pith); 1 medium leek (avoid too much dark green) and

Preparation info

Difficulty
Easy

Appears in

The Three Chimneys

By Shirley Spear

Published 2010

About

You will need one whole half loin of lamb for 4 people. Ask the butcher to strip the loin from the bone and trim it down to the ‘eye’. Remove the fat. Keep the bones to make a good lamb stock for the wild garlic gravy, or any other sauce that you decide to serve. The stock can also be used to make the pearl barley risotto. Marinade the strip loin of lamb for up to 4 hours before cooking.

Ingredients

Europe
United Kingdom
Main course
Scotland

Ingredients

Method