2 lamb loins
4 cloves of garlic
2 sprigs of Rosemary
3 medium Onions
1.5 cups of Arborio rice
I teaspoon of finely grated fresh turmeric root
2 garlic cloves
1/2 a cup of White wine
1.3 litres of home made chicken stock
3 large fresh figs
Butter and salt to taste
1.5 cups of Parmesan cheese
First roll your lamb loins in rosemary, garlic, salt and olive oil.
Put a few sprigs of Rosemary in a mortar and pestle with salt and garlic, smash it a bit just to release all the flavour and then add the olive oil and mix, then rub it on the lamb .
Sear the lamb in a hot pan and finish off in a hot oven for 20 minute. You want the lamb pink in the centre.
Rest and slice just before serving.
For the risotto
Dice 3 medium onions
Fry them in olive oil until soft. Add the Arborio rice and fry with the onions.
Then add the white wine and continue frying and stir until the wine has fully evaporated. Add all the stock to the pan, grate in the turmeric and simmer.
While the risotto is simmering, slice the figs and pan fry in a little butter, until they are golden. Set aside.
When the risotto is just cooked and still a little soupy, add your cheese and a dob of butter. Stir vigerously then add 2 thirds of the sliced lamb and figs, gently fold into the risotto and the when served add the remaining lamb and figs on the top as a garnish.