Chef Ryan Peters Porcini-Crusted Aussie Lamb Loin with Spring Pea Risotto
- Prep time 15Min
- Cook time 35Min
- Technique Pan Fry / Saute
- Meat Lamb
- Cut Loin
- Serves 2
Aussie Lamb x PetersPasta
Ingredients
Lamb
- 1 Australian boneless lamb loin
- Salt and pepper, to taste
- 1 tbsp Dijon mustard
- 2 tbsp porcini powder
- 2 tbsp finely chopped mixed herbs
Risotto
- 1/2 cup Arborio rice
- 1 tbsp minced shallot
- 2 tbsp finely diced fennel
- 2 tbsp olive oil
- 2 tbsp chopped trumpet mushrooms
- 2–3 cups warm chicken stock
- 1/2 cup spring pea purée (blanched peas blended with a little stock or water)
- 1/4 cup blanched English peas
- 3 tbsp butter
- 4 tbsp Parmesan, grated
- Zest of 1 lemon
- Salt and pepper, to taste
Garnish
- Crispy maitake mushrooms
- Fennel fronds
Method
For the risotto, heat olive oil in a pan over medium heat. Add shallots, fennel and trumpet mushrooms and saute for a minute. Add rice and allow to toast for a minute. Begin adding stock, about 2/3 Cup at a time. Stirring the whole time and letting it absorb fully before adding more. Continue until rice is desired doneness, should not be crunchy! To finish, add pea puree, whole peas, butter, lemon and parmesan. Stir to combine and season as needed. Set aside.
For the lamb, drizzle the loin with a little olive oil and then season well with salt and pepper. Sear in a hot pan, cast iron if available, about 1-2 minutes each side. Remove from pan. Brush the lamb with dijon and then coat on all sides with mixture of fresh herbs and porcini powder. Place on a sheet pan and into an oven at 450 degrees for about 5-7 minutes. Once cooked, allow to rest at least 5 minutes before slicing.
To plate, spoon your risotto onto the center of your plate. Proper risotto should run slightly but should hold well. Slice your lamb loin and fan out atop the risotto. Garnish with crispy mistakes and fennel fronds. Enjoy!
Chef tip: Hold your fennel fronds in ice water for best quality!
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