Roasted Lamb with Pumpkin and Black Truffle Risotto
Chef Jason
Rated 5.0 stars by 1 users
Category
Pasta & Grains
Cuisine
Italian
Servings
1-2
Prep Time
30 minutes
Cook Time
30 minutes
Indulge in Chef Jason's comforting Pumpkin Risotto, a creamy delight blending seasonal pumpkin with Arborio rice. Simmered to perfection with aromatic herbs and finished with Parmesan cheese, this dish promises warmth and richness in every bite. 🎃🍚🧀
Ingredients
-
1 lamb sirloin
- ½ cup pepitas
-
3 cups chicken broth
-
1 ounce Parmesan
- 1 jar Truffle Carpaccio
- 1 shallot
-
1 stick unsalted butter
-
2 garlic cloves
- ¼ cup olive oil
- 1 heaping cup Carnaroli rice
-
1 packet S&P Seasoning
-
2 sprigs rosemary
- ½ cup pumpkin puree
- 1 lemon
- Cutting board
- Knife
- Parchment-lined sheet tray
- Small pot
- Ladle
- Wooden spoon
- Large saute pan
- Large cast iron skillet
- Tongs
- Black pepper
- Cheese grater or microplane
- Large metal spoon
- 1½ cups water
- ½ cup dry white wine
MISE EN PLACE 🔪
Directions
Night Before Cooking
Remove the lamb from its packaging, pat dry with paper towels, and transfer to a plate. Place the lamb in your fridge, uncovered, overnight. This will allow the lamb to dry so we can get the best sear possible.
5 Minutes Before Cooking
Remove the lamb from your refrigerator and set aside to temper. Preheat your oven to 375F.
PREP 🥒
Spread the pepitas onto a sheet tray and toast in your oven until lightly browned, about 5-6 minutes.
- In a small pot over medium-high heat, bring 3 cups of chicken broth and 1½ cups of water to a boil. Once boiling, turn off the heat and set aside.
- Meanwhile, finely grate the Parmesan. Chop half of the Truffle Carpaccio. Peel and finely mince the shallot.
- Dice the butter and crush the garlic cloves.
HOW TO COOK 🍳
In a large saute pan over low heat, stir together the shallot, olive oil, and a pinch of S&P Seasoning. Cook until the shallot is soft and translucent (but before browned).
- Add the rice and continue stirring over low heat until the rice has a toasty aroma but no color.
- Deglaze the pan with ½ cup of white wine, then increase heat to medium-high and continue stirring until all of the wine has evaporated.
- Turn the heat to medium and add one ladle of hot stock.
- Cook until almost all of the liquid has evaporated, stirring constantly. Repeat this process until only ¼ cup of stock remains and the rice is al dente.
- While the risotto is cooking, it’s time to roast the lamb!
Heat a cast iron skillet over high heat. Add the olive oil and heat until shimmering.
Season the lamb sirloin generously on all sides with S&P Seasoning.
- When the oil begins to smoke, add the lamb and roast, turning until all sides are well browned.
- Turn the heat down to medium and add 4 tablespoons of butter, along with the rosemary and garlic. Use a metal spoon to baste.
- Transfer the lamb to the oven and cook, basting every few minutes, until medium rare, about 6-8 minutes in total.
- Transfer the cooked lamb to a cutting board to rest for 5 minutes.
- While the lamb is resting, it’s time to finish the risotto.
- Turn the heat to low and stir in the remaining 4 tablespoons of butter, the pumpkin puree, and Parmesan. Zest in the lemon and stir until homogenous.
- Fold in the chopped Truffle Carpaccio.
Adjust the seasoning with a couple drops of lemon juice and S&P Seasoning to taste.
Carve up that beautiful lamb. Plate up the risotto and top with toasted pepitas, slices of lamb, Truffle Carpaccio, and one final sprinkle of S&P Seasoning. If you’re feeling it, drizzle a little bit of the pan roasting fat over the top of the risotto as well for a finessed flavor.
- Dig in and enjoy a fall classic!!