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Roast lamb rump with sorrel sauce and risotto

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This is a great alternative Sunday roast recipe for days when you want something a bt different.

Ingredients

For the roasted lamb rump

For the risotto

  • 20²µ/¾´Ç³ú butter, plus a knob for serving
  • 20²µ/¾´Ç³ú shallots, peeled and diced
  • 100²µ/3½´Ç³ú risotto rice
  • 3½ tbsp white wine
  • 100²µ/3½´Ç³ú strong-flavoured, medium-soft cheese with washed rind, cut into small pieces
  • salt and freshly ground black pepper

For the sorrel sauce