Easter lamb steak with risotto alla milanese and red pepper chutney recipe

sumptuous lamb


We’re celebrating the holidays of spring with recipes from L’atelier des chefs cookery school and the perfect wine pairings.

This sumptuous roasted lamb steak served with saffron risotto, paprika and red pepper chutney and fresh basil is a great twist on traditional roast lamb for the Easter weekend. Enjoy with the lip smackingly good Martinborough Vineyards Te Tera Pinot Noir.

Recipe stats


  • For the Lamb
    • Lamb leg steaks : 6
    • Fine salt : 6 pinches
    • Freshly ground black pepper : 6 turns
    • Sunflower oil : 1cl
  • For the garnishes
    • Red onion : 1
    • Red peppers : 2
    • Fresh thyme : 2 sprigs
    • Caster sugar : 50g
    • Maldon salt : 10 pinches
    • Smoked paprika : 5g
    • White wine vinegar : 5cl
    • Fresh basil
  • For the rest of the recipe
    • Shallots : 2
    • Arborio rice : 300g
    • Dry white wine : 7.5cl
    • Unsalted butter : 75g
    • Vegetable stock : 1.5l
    • Saffron threads : 3 pinches
    • Fine salt : 3 pinches
    • Parmesan : 75g
    • Garlic clove : 1


  1. Preheat the oven to 200’C.
  2. For the red pepper chutney
    • Peel the red onions, cut in half and thinly slice
    • Cut the red peppers in half, remove the seeds and cut into strips
    • Pick and chop the basil
    • Heat a saucepan until hot and then add a drizzle of olive oil
    • Add the onions, sugar and thyme to the pan and cook until the onions are translucent
    • Add the red peppers and paprika to the pan and season with salt
    • Cover and cook until the peppers are soft
    • Add the vinegar to the pan and allow to reduce
    • Set aside until ready to serve
  3. For the risotto
    • Peel and dice the banana shallot and garlic
    • Bring the vegetable stock to the boil and add the saffron
    • Heat a large pan until hot and add a tablespoon of olive oil
    • Add the shallots to the pan and sweat over a medium heat until soft
    • Add the garlic and cook for 1 minute before adding the rice
    • Stir until the rice is translucent and then add the white wine to the pan
    • Stir continually until all of the liquid has been absorbed
    • Add the vegetable stock and the saffron to the rice a ladleful at a time, stirring all the time and allowing each addition of liquid to be absorbed before adding more
    • Continue for 15-18 minutes until the rice is cooked
    • Allow the risotto to rest for a couple of minutes and then stir in the butter and the parmesan
    • Check the seasoning
  4. For the lamb
    • Season the lamb steak with salt and pepper
    • Heat a frying pan until very hot, add a splash of oil and then add the lamb to the pan
    • Seal on both sides and then transfer to the oven and finish cooking for 5-6 minutes
  5. To serve
    • Plate the risotto and top with a little of the red pepper chutney
    • Sprinkle with freshly chopped basil and then place the lamb steak to the side of the risotto
    • Spoon any remaining relish on top of the lamb and finish with a drizzle of extra virgin olive oil

Chef’s Tip

Keep the vegetable stock in a pan over a low heat so that it is warm as you add it to the risotto

Wine Pairing

Martinborough Vineyards Te Tera Pinot Noir. Wow what a treat of a wine! Open up and pour the glasses in anticipation of the meal to come. The smell of the roast lamb and the wine mingle together in perfect harmony. When the food is ready, serve, sit down and enjoy this heavenly combination.

We are delighted to be partnered with the fantastic team at L’atelier des Chefs to bring you a series of wine and food pairing recipes and cookery classes.
Visit the L’atelier des Chefs website to discover their unique cooking classes in central London and more great recipes.

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