|1 tbsp||olive oil|
|600 g||lamb riblets — deboned or lamb flank cut into strips|
|1/2 tsp||black pepper|
|1||onion — chopped|
|1||carrot — peeled and chopped|
|1||celery stalk — chopped|
|2||garlic cloves — crushed|
|1 sprig||fresh rosemary|
|2 cup||lamb stock|
|1 tbsp||butter — or lamb fat|
|4 cup||lamb stock|
|1 tbsp||butter — of lamb fat|
|1||onion — finely chopped|
|1 1/2 cup||sorghum — soaked overnight in hot water|
|1 cup||white wine|
|1 cup||pecorino cheese — grated|
|1 tbsp||fresh rosemary|
|salt and black pepper — to taste|
|1/4 cup||fresh mint — to garnish|
Heat a heavy based casserole dish, over high heat and add the olive oil.
Season the lamb with salt and pepper and sear the meat 1-2 minutes on each side until crispy and golden.
Remove the lamb from the dish and place on a plate on the side. Add the onion, carrot, celery, garlic, and the rosemary to the casserole dish. Pour over the stock, add the cooked lamb and cover with a lid. Braise over low to medium heat for 1 hour.
Increase the heat to high and reduce the liquid until it has all cooked away. Fry the meat on both sides until very crispy on the outside. Remove from the dish and place on the side.
Preparing the risotto
Combine the stock and water in a saucepan and heat over medium heat until simmering.
Add the butter or lamb fat to the casserole dish wherein the lamb was braised.
Using a wooden spoon loosen any bits of the meat, add the onions, and cook until tender and translucent about 3 minutes. Add the sorghum and cook stirring constantly until the grains start to become translucent, 3-4 minutes.
Add the wine and let it get absorbed by the sorghum grains about 2-3 minutes.
Stir 1 cup of hot stock into the sorghum, cook, stirring constantly until nearly all the liquid has been absorbed, about 15-20 minutes. Stir in 1 ½ cups warm stock, reduce the heat to medium-low and cover simmering for 15 minutes.
Stir once in between.
Uncover stir and add 1/1/2 cups of the stock mixture; cover and simmer 15 minutes more stirring once. Repeat the process of adding the stock, simmering and stirring until all the stock has been used and the sorghum is tender and creamy. This should take about and additional 45 minutes.
Stir in the pecorino and rosemary, season with salt, pepper, and nutmeg to taste.
Place the crispy fried lamb on top of the prepared risotto and garnish with fresh mint leaves.
Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.