Lamb with Wild Garlic Recipe - Great British Chefs

Ingredients

• 4 lamb ribs
• 2 lamb rumps
• 3 sprigs of fresh thyme
• 1000ml of sunflower oil
• 2 tbsp of olive oil
• salt
• pepper
• pea shoots, to garnish
• 1/2 carrot
• 1/2 celery stick
• 1/2 leek
• 1/2 small onion
• 120g of butter
• 1 bulb of garlic
• 2 bay leaves
• 6 sprigs of fresh rosemary
• 30g of tomato purée
• 375ml of red wine, Cabernet Sauvignon
• 1 plum tomato, halved and deseeded
• 1.5kg lamb bones, finely chopped
• 1.5kg lamb fat, finely diced
• 1.5l chicken stock
• 350g of risotto rice
• 750ml of vegetable stock
• 1 onion
• 2 garlic cloves
• 1 tbsp of olive oil
• 1 sprig of fresh thyme
• 1 bay leaf
• 100ml of white wine
• 75g of unsalted butter
• 150g of fava beans
• 150g of broad beans
• 4 wild garlic leaves
• 60g of Parmesan, freshly grated