Roast Lamb with Vegetable Rice
Ingredients
- For the lamb
- 4 Lamb loin (each about 180 grams)
- 2 Tbsps vegetable oil
- 1 onion
- 1 carrot
- 200 grams Celery
- 1 tsp Tomato paste
- 1 bay leaf
- 2 thyme
- 400 milliliters lamb stock
- 20 grams butter
- salt
- peppers (freshly ground)
Preparation steps
Rinse lamb, pat dry and season with salt and pepper. Heat 1-2 tablespoons of oil in a pan and brown lamb on all sides. Move lamb to oven-proof dish and roast in preheated oven at 100°C (approximately 210°F) for about 30-40 minutes. Check occasionally, meat should be pink inside.
Peel and dice onion, carrot and celery. Saute in the same pan using remaining oil and lamb drippings. Stir in tomato paste and deglaze with lamb stock. Add bay leaf and thyme and simmer to reduce by about half.
Cook rice according to package instructions.
Rinse, dry, and chop leeks. Sauté together with carrots, celery, raisins and pine nuts. Add rice and season with salt.
Add butter to sauce and season with salt and pepper.
Remove lamb from oven and let rest for a few minutes. Cut each lamb piece in half and arrange on warmed plates. Place rice in ramekins, then invert ramekins onto plates to arrange rice in mounds. Drizzle with sauce and garnish with mint. Place remaining sauce in a bowl and serve alongside lamb.
