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A go-to recipe for any dinner where you're looking to make an impression

I have to preface this recipe with one surprising fact: I don't eat lamb. However, a few years ago I wanted to improve my catalog of carnivorous entrees to prepare for my favorite people and this seemed like a fun challenge. After hours of scouring the internet for marinade ideas, I took what I learned and after a few tries came up with one that seems to compliment the lamb quite nicely -- unless everyone who has tried this meal has been lying to me and it's absolutely terrible. If that turns out to be the case, please let me know in the comments!

To accompany the lamb I decided to try a nice risotto, another not yet conquered food challenge. After having watched many 'Chopped' contestants try and fail to execute this dish in 30 minutes (which is virtually impossible unless you work at super human speed), I was more worried about this than the lamb. It's not like Scott Conant would ever be in my kitchen to judge the risotto, but his voice was definitely in my head the first time I made it. Once again I browsed through a bunch of recipes to get the basic ingredients and technique, and then made it my own.

To balance out the richness of the lamb and the risotto, serve it with something green that has a crunch to it -- broccolini, asparagus, or a fresh green salad. And pair it with a nice red, I'm partial to a Pinot Noir or Cabernet for this dish (and luckily the website I just checked agrees with me). Enjoy!



  • 1 Tbsp Olive Oil

  • 2 Shallots (finely diced)

  • 4 Cloves Garlic (finely diced)

  • 2 Cups Arborio Rice

  • 1 Cup Dry White Wine

  • 4 Cups Chicken or Vegetable Broth

  • 4 Cups Mushroom Stock (instructions follow)

  • 1 Carton Each Crimini, Shiitake, and Oyster Mushrooms (stems removed and set aside, caps chopped)

  • ¼ Cup Butter

  • ½ Cup Shredded Parmesan Cheese

  • Salt & Pepper (to taste)

  • 2 Tbsp Fresh Parsley (chopped)



  • Wash the mushroom stems

  • Combine with 5 cups water in a large pot and bring to a boil, let cook for 15 minutes

  • Remove from heat and pour through a strainer into another container

  • Discard stems, pour stock back into the pot and add the chicken or vegetable broth, this should remain on the stove over low heat throughout the process of cooking the risotto


  • Heat 1 Tbsp olive oil in a small pan, add chopped mushrooms and cook for 5-10 minutes. Drain and set aside.

  • In a large pan with a heavy bottom, heat 1 Tbsp Olive Oil, add garlic and shallots and cook until translucent

  • Add rice and stir to coat

  • Pour in white wine and stir, allowing the wine to fully absorb

  • Ladle 2 cups of broth into the pan and stir, simmer over low heat until the broth is absorbed, stirring every few minutes

  • Repeat the previous step

  • Ladle 2 additional cups of broth into the pan, add mushrooms, parsley, salt and pepper, continue to stir every few minutes until the liquid is mostly absorbed

  • The texture of the rice at this point should be al dente, where the rice is still somewhat firm when you bite it but not tough in the middle

  • Add more broth if necessary and continue cooking until rice has reached desired texture

  • Remove from heat, add butter and parmesan, stir and serve while still creamy



  • 2 Tbsp Olive Oil (divided)

  • 3 Cloves Garlic (finely diced)

  • 2 Tsp Honey

  • 2 Tsp Dijon Mustard

  • 1 Tbsp Lemon Juice

  • 1 Tbsp Fresh Rosemary (chopped)

  • 2 Tsp Sea Salt or Kosher Salt

  • 1 Tsp Freshly Ground Black Pepper

  • 1 Tsp Garlic Salt

  • Frenched Lamb Rack


  • Remove lamb rack from packaging and place into a large bowl or plastic bag

  • Mix 1 Tbsp olive oil and all other marinade ingredients in a small bowl

  • Apply liberally to the lamb rack and let marinate in the fridge for at least 4 hours or as long as overnight

  • Pre-heat oven to 375º F

  • Heat remaining 1 Tbsp olive oil in a skillet or pan with a heavy bottom over medium to medium-high heat

  • Once oil is hot place the lamb rack, fat-side down, in the pan and sear for 5 - 7 minutes until the fat forms a crispy golden layer

  • Cover the bones with foil and place the rack in a roasting pan or a metal baking dish with the crispy layer side facing up

  • Cook until desired internal temperature is reached

  • Rare: 120º F - 130º F (estimated 20 - 25 minutes)

  • Medium: 140º F - 150º F (estimated 30 - 35 minutes)

  • Well: 150º F - 165º F (estimated 40 - 45 minutes)

    • Let lamb rest for 8 -10 minutes before cutting

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