Lamb Loins with Sumac and Herb Risotto Recipe - Great British Chefs

Ingredients

• 2 lamb loins, removed from the bone and the bones chopped
• 1 large carrot, peeled and cut into 2cm dice
• 1 onion, cut into 2cm dice
• 50g of unsalted butter
• 1 tin of chopped tomatoes
• 1 lemon, zested
• 120g of green olives, pitted
• 2 tsp sumac
• 3 garlic cloves, halved
• 250ml of white wine
• 200ml of fresh chicken stock
• sea salt
• rapeseed oil, for frying
• 1/2 onion, finely diced
• 1 garlic clove, finely chopped
• 150g of risotto rice
• 500ml of fresh chicken stock, hot
• 50g of Parmesan, grated
• 75g of mascarpone
• 10g of parsley, chopped
• 10g of chervil, chopped
• white pepper