Grilled Lamb Loin With Risotto Milanese - cooking recipe

Ingredients

2 (12 oz) lamb loins
1/2 cup olive oil
1/4 cup lemon juice
1/4 cup fresh rosemary leaves
None None Risotto Milanese
6 1/2 tbsp butter
1 None onion, finely chopped
1 clove garlic, minced
8.75 oz Arborio rice
1/2 cup dry white wine
4 cups hot chicken stock, combined with 2 cups water
1/3 cup Parmesan cheese, grated
2 tbsp fresh parsley, roughly chopped

Preparation

Coat lamb with olive oil, lemon juice and rosemary. Cover and chill for 1 hour, or overnight.
Melt 2 1/2 tbsp butter over high heat. Saute onion and garlic for 3-4 mins, until tender. Add rice. Cook, stirring, for 1 min. Add wine. Cook for 1-2 mins, until almost evaporated. Add hot stock, 1 cup at a time, stirring between additions, until all liquid has absorbed, around 20 mins.
Meanwhile, preheat grill. Cook lamb for 2-3 mins per side for medium, or until cooked to your liking. Let rest for 5 mins then slice.
Stir remaining butter, Parmesan and parsley into risotto. Serve with sliced lamb.