Slow-cooked rack of lamb with garden-vegetable risotto and sherry jus – Food & Home Magazine

Ingredients

• <h3>Lamb</h3>
• 6 x 400 g racks of lamb, French trimmed (ask your butcher to do this)
• 100 ml olive oil
• 60 ml (¼ cup) honey
• 3 garlic cloves, crushed
• salt and freshly ground black pepper, to taste
• 1 onion, roughly chopped
• 1 carrot, roughly chopped
• 2 leeks, roughly chopped
• 2 celery stalks, roughly chopped
• small bunch of mixed fresh herbs (thyme, rosemary and parsley)
• 250 ml (1 cup) red wine
• 250 ml (1 cup) white wine
• <h3>Risotto</h3>
• 30 ml (2 tbsp) butter
• 30 ml (2 tbsp) olive oil
• 1 small onion, finely chopped
• 200 g (1 cup) risotto rice
• 2 litres chicken stock
• 2 carrots, finely chopped
• 2 baby marrows, finely chopped
• 1 small butternut, peeled and finely chopped
• 200 g mushrooms, sliced
• 100 g Parmesan, freshly grated
• 30 ml (2 tbsp) fresh flat-leaf parsley, chopped, plus extra for garnish
• <h3>Jus</h3>
• 250 ml (1 cup) pale dry sherry
• 500 ml (2 cups) thickened gravy
• made from the meat juices