… i’ve decided that February is the grumpy month. I can’t help myself. I just get into a funk that I can’t shake until some point in March. It may be to do with the endless grind that is food blogging or it may be because the planets aren’t quite aligned but if I had the opportunity to lock myself away in a bunker for 29 days without the need for surfacing for food or water then I would. What i’ve realised is that it’s the food blogging cycle that gets me down… it was only just Christmas and now we’re talking about pancakes and Valentines and then we’ll be talking about Easter and soon it will be picnics and pickles and then before we know it it’ll be Christmas again. I guess it’s the blogging that highlights these dates for me but it makes me wonder how many recipes for pancakes are there that anyone out there really cares about? Why do we need 10 top tips for the alternative Valentines. I know. I shouldn’t be cannibalising my own foot but I must have slapped my forehead about a thousand times this week is exasperation. I think i’m going to try my hardest to concentrate on good, old-fashioned seasonal cooking and not worry too much about trying to find the ultimate recipe for tree-sap, griddle boiled pancakes… saying that, I did make some wonderful garlic mushroom crepes on Tuesday, so I should perhaps crawl back into my box…
450g diced Welsh lamb – roughly cut into chunks
1 medium onion – chopped
5 garlic cloves – unpeeled
2 medium leeks – chopped
a handful of carrots – roughly chopped
1 litre good quality lamb or vegetable stock
1 glass white wine
200g Arborio risotto rice – you may want to increase or decrease this weight depending on the size of your dish
fresh herbs to taste
salt and pepper
pre-heat a large, heavy bottomed pan and using a little olive oil brown the lamb all over and then set aside.
place all the vegetables and seasoning in a large oven-proof dish, drizzle well with olive oil. Lay the lamb pieces on top, cover with foil and bake in the oven on 180C (160C fan) for 30 mins.
take it out of the oven, take off the foil and pop it back into the oven for 10 minutes for everything to brown a little. Then take it out once more and stir it all together, add the rice, two thirds of the stock and the white wine. Stir together, cover with the foil and pop it back into the oven for another 30-40 mins until the rice is cooked… you may need the final third of the stock depending on how well the rice is cooked. I like mine with a bit of bite but add more as you see fit.
i’m linking this dish to the brilliant Cooking with Herbs link-up hosted by Lavender and Lovage