6 servings
Prep: 10 mins,
Cooking: 2 hrs
Risotto made with sorghum, flavoured with rosemary, and served with crispy fried deboned lamb riblets.
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Ingredients (22)
1 tbsp | olive oil |
600 g | lamb riblets — deboned or lamb flank cut into strips |
1 tsp | salt |
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 |
For the risotto
4 cup | lamb stock |
3 cup | water |
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 |
1/2 tsp | nutmeg |
salt and black pepper — to taste | |
1/4 cup | fresh mint — to garnish |
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