Macadamia Crusted Lamb Loin with Sweetcorn Risotto

recipe

Macadamia Crusted Lamb Loin with Sweetcorn Risotto

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Food and sensuality have gone hand in hand for centuries. Whether it's warm, seductive colours to appeal to the eye, smooth, silky textures that melt on the tongue, or irresistible smells to whet your appetite, the perfect romantic dish incorporates all of these to appeal to the senses, and sensuality, of your favourite man

Ingredients

100g Macadamia nuts
50 g breadcrumbs
2 Eggs
1 x 7-bone rack of lamb
Honey
Dijon mustard
Fresh rosemary
1large tin sweetcorn
5g of star anise powder
100g Arborio rice
1 leek
Unsalted butter
2 tablespoons mascarpone
2litre chicken stock
Sea salt
Fresh milled black pepper
Have your butcher French trim the lamb

Directions

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Place the macadamia nuts in a food blender with a few sprigs of rosemary and the breadcrumbs add star anise powder and blitz. Add eggs and season.
Pre-heat oven to .
Season the lamb and seal all around, in a pan of hot butter.
Mix Dijon mustard with acacia honey, spread the Dijon mustard over the flat side of the rack of lamb and push on the crumb to crust.
Cook in the oven for - minutes.
To make the risotto, wash well and finely dice the leek, put in a pan with a generous helping of butter and the rice, slowly sweat (cook without colour) until rice is translucent. Add the chicken stock slowly, a ladle at a time, cooking between each ladle until all stock is cooked out. After about minutes, allow to cool.
Place half the tin of sweetcorn in a pan and cover with boiling water. Boil Sweetcorn for minutes and blitz in food processor until smooth. Put the sweetcorn puree and rest of corn in the risotto with the mascarpone.
Cut lamb, serve with sweetcorn risotto on the side.
Acidic butter
Make in advance, keep in the fridge and put into risotto at the last minute.
Lemon compound butter
unsalted butter, at room temperature
tbsp lemon juice
pinch salt and freshly ground pepper to taste
Cream the butter with the lemon juice, and salt and pepper to taste.