Spicy lamb rack with mint risotto and apricot jus

Name: spicy lamb rack with mint risotto and apricot jus
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 el olive oil garlic / chili pepper; 200 g risotto rice; 380 ml poultry feast; 2 dl tap water; el coarsely ground black pepper; 1 tl ground cardamom fruits; 1,5 tl cinnamon; 4 fresh rack of lamb approx. 650 g; 25 g unsalted butter or margarine; 2 bunch onion; 8 g fresh fresh mint; 50 g grated Parmesan cheese; 2 dl sherry medium dry; 3 el apricot jam

A tasty recipe. The main course contains the following ingredients: meat, AH Excellent olive oil garlic / chili pepper and fresh rack of lamb (about 650 g).

Ingredients

Directions

Heat the oil in a pan and bake the rice grains all the way around glassy.
Add the fond and salt and let the rice simmer uncovered for about 20 minutes.
Add the water after about 10 minutes. Mix the pepper, cardamom and cinnamon and rub in the rack of lamb.
Heat the butter and oil in a frying pan and roast the rack of lamb in 15-20 min. Brown and done. Times regularly. Meanwhile, cut the spring onions into rings.
Cut the leaves of fresh mint fine and leave some behind for garnishing. Stir the spring onions, mint, cheese and butter through the risotto and leave to stand for about 5 minutes.
Remove the rack of lamb from the pan and leave to rest for about 5 minutes on a cutting board. Stir the sherry and jam through the shortening and leave to boil for about 4 minutes.
Spoon with 3 tablespoons on each plate 3 ovalspots of risotto.
Cut the lamb racks between the bones into slices and also place on the plates. Spoon the apricot sauce around it. Garnish with the rest of the coin.