I love spring. It marks the end of winter (I’m not built for the cold) and is a comely prelude to summer. More importantly, it ushers in some delectable produce such as, pineapple, strawberries, asparagus, beetroot, artichokes, parsley, sweet peas and lamb.
I love lamb. Almost as much as I love risotto. And I really love risotto.
So, it rather goes without saying that my favourite spring time dish is my signature lamb rack served with a hearty helping of seasonal risotto.
I recently rolled out this old favourite; matching a succulent, unadorned rack of lamb with a pea, pancetta and lemon risotto and a dollop of piquant mint and parsley verjuice pesto (very ‘spring-y’).
Now, I am going to refrain from my usual bent of banging on too much before actually relating the recipe for my dish.
No really, I’m afraid I will have to disappoint. For there will be no ruminations about risotto’s exalted position in my life (did I mention that I am rather partial to it?) or ‘amusing’ anecdotes about my introduction to eating lamb as a child (for example, ‘Mumma Belle’ – the ‘anti-Julia Child’ – used to regularly fill my childhood home with the smell of (always) burnt, greasy, gamey lamb chops. This constituted our ‘posh’ meal for the week/month and I was threatened with starvation if didn’t eat it all and enjoy it. It’s a wonder I can still face cooking and consuming lamb today (and actually savouring it!). Oh look, I couldn’t help myself. Apparently if I place a frivolous anecdote between brackets, it doesn’t count).
So no more of that nonsense. Instead, I will impart my ‘infinite wisdom’ on the actual cooking of both risotto and a rack of lamb by including some handy cooking tips at the end of this easy peasy (bad pun intended) recipe (if you make it that far, they really are worth having a peek at).