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🍽️ Juicy Lamb Fillet in Bacon Wrap with Creamy Wild Garlic Risotto

635 kcal · 45 min · 4 servings

Ingredients

• 700 g lamb loin (6 nice pieces)
• salt and pepper
• olive oil
• 6 slices bacon
• 20 g butter
• 1 small shallot
• 200 g risotto rice (Arborio)
• 100 ml white wine
• 400 ml poultry broth (or more)
• 50 g butter
• 40 g parmesan
• 1 bunch wild garlic
• salt and pepper
• 2 sprigs thyme
• 2 sprigs rosemary
• 2 sprigs sage

Instructions

1. 1. Brush the lamb fillet lightly with oil.
2. 2. Roll the meat in the very finely chopped herbs until it is completely covered.
3. 3. Season the meat generously with pepper.
4. 4. Place the meat in the refrigerator and let it marinate for several hours.
5. 5. Wrap the marinated lamb fillet tightly with the bacon slices.
6. 6. Heat olive oil in a pan until it is hot.
7. 7. Sear the wrapped meat sharply on both sides.
8. 8. Reduce the heat to a medium level.
9. 9. Continue cooking the meat for about four minutes on each side.
10. 10. Check the doneness by pressing lightly on the meat.
11. 11. Wrap the meat in aluminum foil after frying.
12. 12. Place the wrapped meat in a hot oven at 80 degrees Celsius for eight minutes.
13. 13. Melt the butter in a pot for the risotto.
14. 14. Sweat the diced shallot in the melted butter.
15. 15. Add the risotto rice to the pot and sauté it briefly.
16. 16. Deglaze the dish with white wine.
17. 17. Let the wine evaporate completely while stirring constantly.
18. 18. Gradually pour the chicken broth over the rice.
19. 19. Keep stirring until the liquid is absorbed by the rice.
20. 20. Check after 20 minutes if the rice grains still have a slight bite.
21. 21. Stir the butter and grated Parmesan into the risotto.
22. 22. Chop the wild garlic very finely.
23. 23. Gently fold the wild garlic into the finished risotto.
24. 24. Serve the lamb fillet and the risotto immediately while warm.

Nutrition per serving

• kcal: 635
• Protein: 38 g · Fett/Fat: 27 g · Carbs: 54 g