Served with Red Wine Risotto
Olive-stuffed Merino lamb served atop decadent red wine, mustard & goat cheese risotto.
Ingredients: Servings: 4
1 C Risotto Rice (Arborio, Carnaroli or Vialone Nano)
Vegetable or Chicken Stock
1 t Whole Grain Mustard
1 Egg Yolk
5 T Butter
½ t minced Garlic
¼ C Chopped Olives
¼ C Heavy Cream
1/3 C Panko Breadcrumbs
½ C + 1 T Red Wine
1 T Salt (plus extra for seasoning Merino)
1. Grind the panko breadcrumbs in a blender, food processor, or spice grinder. Soften four tablespoons of the butter and whip them to a soft, fluffy consistency.
2. Mix together the panko, olives, garlic, egg yolk and the softened butter.
3. Preheat your oven to 350˚F.
4. Push the point of a paring knife into the center of each rump heart, wiggling it from side to side to create a wider cavity within the center of the meat. Fill these cavities with the olive-butter filling.
5. Get an oiled, oven safe frying pan very hot and sear the rump hearts on all sides until they develop a brown crust.
6. Move the pan to the oven, and roast the merino to your desired level of doneness (we recommend an internal temperature of 120˚F). Remove the cooked rump hearts from the oven and rest them, loosely covered with foil, on a plate.
7. While the merino is roasting & resting, start cooking the risotto. Melt the remaining tablespoon of butter in a small saucepan, add the onion and cook over medium-low heat just until it starts to turn translucent.
Stir in the rice and toast it just until it starts to release a nutty aroma. Pour in the half cup of red wine and simmer until it has almost evaporated. Add the tablespoon of salt.
8. Continue to cook, stirring frequently until the rice is tender. Add stock whenever you can see the bottom of the pan after scraping the spoon through the rice mixture.
Three quarters of the way through cooking the rice, add the remaining red wine and the heavy cream.
9. When the rice is cooked, stir in the mustard and goat cheese.
10. Slice the merino & serve it with the red wine risotto.