Summary

Ingredients

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

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Instructions

1. A few hours ahead: rub 700 g lamb salmon (6 pieces) with olive oil and a mix of very finely chopped thyme, rosemary, and sage (2 sprigs of each) plus freshly ground pepper. Cover and marinate in the fridge for at least 2 hours.
2. Preheat the oven to 80 °C (175 °F) for resting. Wrap each lamb piece in a slice of bacon, securing with a toothpick if needed.
3. Heat a glug of olive oil in a heavy pan over medium-high heat. Sear the lamb on all sides for 1 min per side to crisp the bacon. Reduce the heat to medium-low and continue to cook for about 4 min per side (8 min total), adjusting for thickness — use the finger-press test to check for medium-rare. Transfer to foil and rest in the warm oven while you finish the risotto.
4. For the risotto: melt 20 g butter in a wide saucepan over medium heat. Finely dice 1 small shallot and sauté 2 min until translucent. Add 200 g Arborio risotto rice and stir for 1 min to coat and lightly toast.
5. Pour in 100 ml white wine and stir until absorbed. Warm 400 ml poultry stock separately and add a ladle at a time to the rice, stirring often and waiting until each addition is absorbed before adding the next. Continue for about 20 min, until the rice is al dente with a creamy texture; add more stock if needed.
6. Off the heat, stir in 50 g butter and 40 g grated parmesan. Finely chop 1 bunch of wild garlic and fold in. Season with salt and pepper.
7. Plate the risotto, top with the rested lamb (remove toothpicks), and spoon over any resting juices. Serve immediately.