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🍽️ Lamb steaks on pearl barley risotto

554 kcal · 30 min · 4 servings

Ingredients

• 10 g dried morels
• 75 g large onions (1 large onion)
• 2 small garlic cloves
• 75 g small carrots (1 small carrot)
• 75 g celeriac (1 piece)
• 3 tbsp olive oil
• 100 g pearl barley
• 100 ml white wine (or light grape juice)
• 600 ml classic vegetable broth
• 8 large elongated shallots
• salt
• pepper
• 680 g lamb loin steak (4 lamb loin steaks)
• 75 ml blackcurrant juice
• 1 tbsp blackcurrant jelly
• 30 g parmesan
• 30 g cream cheese (13% fat)

Instructions

1. 1. Rinse the morels thoroughly under running water.
2. 2. Soak the morels in warm water for 10 minutes.
3. 3. Peel the onion and the garlic.
4. 4. Finely chop the onion and the garlic.
5. 5. Wash the carrot and the celery.
6. 6. Peel the carrot and the celery.
7. 7. Cut the carrot and the celery into very fine cubes.
8. 8. Heat 1 tbsp of olive oil in a wide pot.
9. 9. Sauté the onions and garlic until translucent.
10. 10. Add the pearl barley to the pot.
11. 11. Sauté the pearl barley briefly.
12. 12. Strain the morel soaking water into the pot with the pearl barley.
13. 13. Pour in wine or juice.
14. 14. Reduce the liquid almost completely over high heat, stirring frequently.
15. 15. Add vegetable broth.
16. 16. Bring the mixture to a boil.
17. 17. Simmer the risotto on low heat for 20 minutes.
18. 18. Stir the risotto frequently while cooking.
19. 19. Peel the shallots.
20. 20. Halve the shallots lengthwise.
21. 21. Heat 1 tsp of oil in a heavy frying pan.
22. 22. Add the shallots to the pan.
23. 23. Season the shallots with salt and pepper.
24. 24. Fry the shallots on all sides over medium heat.
25. 25. Cover the pan.
26. 26. Braise the shallots on low heat for approx. 20 minutes.
27. 27. Stir the shallots several times while braising.
28. 28. Squeeze the morels dry.
29. 29. Add the morels and the prepared vegetable cubes to the pearl barley.
30. 30. Cook the pearl barley for another 15-20 minutes.
31. 31. Heat the remaining oil in a second pan.
32. 32. Rinse the lamb steaks.
33. 33. Pat the lamb steaks dry.
34. 34. Season the lamb steaks with salt and pepper.
35. 35. Sear the lamb steaks on both sides in the pan.
36. 36. Place the steaks on a baking sheet.
37. 37. Preheat the oven to 180 °C (convection: 160 °C, gas: mark 2-3).
38. 38. Cook the steaks in the oven for 15-20 minutes.
39. 39. Remove the steaks from the oven.
40. 40. Wrap the steaks in aluminum foil.
41. 41. Let the steaks rest for 5 minutes.
42. 42. Add currant juice and currant jelly to the shallots.
43. 43. Reduce the sauce to a syrupy consistency over medium heat.
44. 44. Grate the Parmesan.
45. 45. Stir the Parmesan and cream cheese into the pearl barley.
46. 46. Season the pearl barley risotto with salt and pepper.
47. 47. Slice the lamb steaks.
48. 48. Plate the steaks with the shallots and the pearl barley risotto.
49. 49. Serve the dish.

Nutrition per serving

• kcal: 554
• Protein: 55 g · Fett/Fat: 22 g · Carbs: 31 g