Stuffed Lamb Rump Hearts & Wine Risotto
Makes 4 Servings
Lamb rump hearts are a great roasting cut. Because they’re thicker, they’re also an ideal choice for stuffing. Here we’ve used a garlic-olive filling and served them atop a red wine risotto.
INGREDIENTS
- Filling:
- ¼ cup chopped Olives
- 4 tbsp Unsalted Butter, softened & whipped
- ½ tsp chopped Garlic
- 1/3 cup Panko Breadcrumbs, ground
- 1 Egg Yolk
- Risotto:
- ½ Onion, finely chopped
- 1 tbsp Unsalted Butter
- 1 cup Carnaroli Rice
- ½ cup + 1 tbsp Red Wine (not Pinot Noir)
- 1 tbsp Salt
- ¼ cup of Heavy Cream
- 2oz Fresh Goat Cheese (Chevre)
- 1 tsp Purple Mustard (could substitute whole grain mustard)
- Vegetable or Chicken Stock
DIRECTIONS
1
Preheat your oven to 350 degrees.
2
Mix together all the filling ingredients in a bowl.
3
Poke the center of the side of a rump heart with a knife. Push the knife into the middle, and wiggle the tip from side to side to create a cavity in the meat (the hole on the outside should stay smaller than the cavity inside).
4
Repeat with the other three rump hearts.
5
Fill the cavities with the olive filling.
6
Sear the stuffed rump hearts in an oiled, oven-safe frying pan, turning as necessary, until they develop a brown crust.
7
Move the rump hearts to the oven and roast until they reach an internal temperature of 120 degrees.
- Make the Risotto:
8a
Melt the tablespoon of butter in a small saucepan. Add the minced onion & sweat it.
8b
When the onion is translucent, add the rice and stir. Deglaze the pan with the ½ cup of red wine, simmer to reduce, then add the tablespoon of salt. Continue to cook using the risotto method, adding stock as necessary, until the rice is tender. 3/4ths of the way through the cooking process, add the remaining red wine and the heavy cream.
9
When the risotto has finished cooking, stir in the goat cheese and mustard.
10
Slice the rump hearts and serve them atop the risotto.