Aussie Lamb Rack Recipe

Season the Lamb

Preheat the oven to 400°F (200°C). Season the lamb rack with salt, black pepper, and chopped fresh rosemary. Rub with olive oil.

Roast the Lamb

Place the lamb rack in a roasting pan and roast for 20-25 minutes for medium rare, or until desired doneness. Let it rest for 10 minutes before slicing.

Sauté the Aromatics

In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onions and garlic; sauté until translucent.

Add the Rice and Broth

Add the Arborio rice to the pan, stirring for 2 minutes. Gradually add the vegetable broth, one cup at a time, stirring until absorbed before adding more.

Incorporate the Mushrooms

After about 15 minutes, add the chopped wild mushrooms to the risotto. Continue cooking and stirring until the rice is creamy and al dente, about 20 minutes total.

Finish the Risotto

Stir in the grated Parmesan cheese and butter. Season with salt and black pepper to taste.

Cook the Spinach

In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the sliced garlic and sauté until fragrant. Add the fresh spinach and cook until wilted. Season with salt and black pepper.

Simmer the Sauce

In a saucepan, combine the beef stock and red wine. Bring to a simmer and reduce by half. Stir in the fresh rosemary and butter. Season with salt and black pepper to taste.