Rack of Lamb and Saffron Risotto


one rack of lamb, properly butchered and trimmed

For the marinade:
1 tbsp fennel seeds
1/2 tbsp fresh rosemary leaves
2 garlic cloves
1 1/2 tsp kosher salt
1/2 tbsp fresh-ground black pepper
1 tbsp extra-virgin olive oil

For the risotto:
olive oil
one cup carnaroli rice
half cup chopped white onion
half cup dry white wine
chopped fresh dill
fresh-ground black pepper
generous pinch saffron threads
one tbsp butter
half cup grated parmigiano reggiano
one pint veal stock, diluted with one pint water and salted to taste


Grind the living shitte out of the marinade ingredient, either in a mini food processor or mortar and pestle, and coat the meat side of the lamb with it. Keep the marinade off the fat pad with the meaty nugget inside that is nearest the bone end, so it gets nice and crispy during cooking. Allow to marinate in the fridge at least four hours, and up to overnight. Remove from fridge at least one hour before cooking, to allow to reach room temperature. Note to readers: PhysioWife made the marinade and marinated the lamb.


Sautee the onions with dill and black pepper on low until they are very soft. As soon as the onions are done, put the lamb meat side up in the oven preheated to 450 degrees F with bottom heat. For medium rare, cook 25 minutes.


Add the rice, turn the heat up a bit, and continue to sautee for a few minutes until the rice is all coated with oil and starting to smell nice and toasty.


Turn the heat up more to medium/medium-high, and deglaze with the white wine, crushing the saffron threads in.


When the alcohol is all reduced away, cook with the simmering broth ladle-by-ladle in the usual manner.


When the risotto is pretty much done (should be about 17-18 minutes if you get the temperature right and have it simmering vigorously but not uproariously), turn off the heat, add another ladle or two of broth, the grated cheese, a bit more dill, and the butter, and stir well to incorporate. Cover and allow to rest while you deal with the lamb.


Remove the lamb from the oven and allow to rest for five minutes before slicing. We actually cooked it 28 minutes, so it was closer to medium than medium rare, as you will see.


Plate and eat!


  1. mario berettini says

    Believe me CPP, that risotto looks really good and so must be its taste and texture. Congratulations. You’re excellent in reproducing italian recipes. Yes, I agree that the rack looks nice. I guess, it comes from New Zealand!, doesn’t it?

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