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

Name: Grilled Loin of Lamb with Leek and Mushroom Pearl Barley Risotto and Wild Garlic Gravy from The Thre
Ingredients: 2 strips orange peel (no pith); 8 black peppercorns, lightly crushed; A pinch of coarse sea salt; 200 g pearl barley, rinsed in cold water through a sieve; Finely grated rind of half an orange; 1 tsp finely chopped fresh rosemary; 500 ml lamb, or light vegetable stock; 2 tbsp olive oil; 125 g mushrooms, chopped small. Use up the trimmings, stalks, etc of the mushrooms prepared for the risotto; 1 bay leaf; A large handful of wild garlic leaves, washed and roughly chopped; Freshly ground sea salt and black pepper; 50 g unsalted butter; 125 ml Madeira; 1 level tsp arrowroot

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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...

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Ingredients

2 strips orange peel (no pith)
8 black peppercorns, lightly crushed
A pinch of coarse sea salt
200 g pearl barley, rinsed in cold water through a sieve
Finely grated rind of half an orange
1 tsp finely chopped fresh rosemary
500 ml lamb, or light vegetable stock
2 tbsp olive oil
125 g mushrooms, chopped small. Use up the trimmings, stalks, etc of the mushrooms prepared for the risotto
1 bay leaf
A large handful of wild garlic leaves, washed and roughly chopped
Freshly ground sea salt and black pepper
50 g unsalted butter
125 ml Madeira
1 level tsp arrowroot