lamb filet on lemon risotto & spring vegs

this week, i met an old friend for dinner. we hadn’t seen each other in a while, so it occured to me how much our images and roles shift during the years. like, i remembered very well my teen me around him. when i got home i felt strangely grown-up and like i’ve got so much more relevant stuff to share now. it feels good. it even made up for the fact that while i ate the club sandwich (with pomme allumettes and mayonnaise, naturally) he had the salad (the salad, you guys!). why do i always want the indecent variant? 
anyway. back to the supper club… words can’t describe how much joy this whole supper club concept is providing me! honestly, work keeps me really busy at the moment. but i feel like there’s always enough time to think about the next supper and how i could surprise my guests. so many ideas!
but first, let’s talk about the last one. that was the main course of the menu ‘spring awakening’: lamb filet on lemon risotto with fresh peas (do you remember how much i love to pod fresh peas? it’s that time of the year again!) and baby carrots. i added a few drops of a freshly made ramsons pesto (which is not pictured because it was so good and used up by the time the sun was up again and i was able to shoot this…). 
lamb filet with lemon risotto, fresh peas and baby carrots

ingredients:
1 cup arborio risotto rice
2 cups white wine
1 liter home made vegetable broth or bouillon
1 white onion, finely chopped
1 garlic clove, minced
2 tbsp. olive oil
1 cup parmesan cheese, grated
2 tbsp. butter
1/2 lemon, zest and juice
1/4 preserved lemon, finely chopped
lemon oil, to season
salt, pepper
4 lamb filets, patted dry
3 tbsp. ghee
fleur de sel
1 tsp. black pepper, freshly ground
1 kg peas, podded
2 garlic cloves, minced
3 tbsp. butter
3 scallions, finely chopped
handful mint leaves, finely chopped
fleur de sel
500 g baby carrots, cleaned with a brush (leave the greens on)
2 tbsp. ghee
1 tbsp. sugar
1 cup ramsons
1/2 cup olive oil
directions:
for the risotto, heat the olive oil in a large saucepan. sweat the onion for a minute, then add the risotto and garlic. sweat for another minute. deglaze with the white wine, stir well and cook until no more liquid is left. cook on medium high heat, always incorporating another ladle of broth, and continue to stir. add the lemon zest and preserved lemon and cook on. when the rice is al dente, add the parmesan and butter and season with salt and pepper. heat through. shortly before serving, season with lemon juice and a few drops of lemon oil. keep warm.
for the meat, preheat the oven to 80 degrees f. use the oven to preheat the plates. heat the ghee in a good frying pan until very hot. fry the meat on each side for a few minutes until browned, seasoning with fleur de sel and pepper. place on an oven proof baking pan and put in the oven for 5-10 minutes, so the meat can heat through and relax. slice each filet diagonally.
for the vegs, pod the peas and blanch in boiling water for 3 minutes. drain and cool in ice cold water. drain again. melt the butter very slowly, until browned. add the peas and heat through. then add the scallions and garlic. season with fleur de sel. keep warm. shortly before serving add the fresh mint.
for the carrots, heat the ghee in a frying pan. add the carrots and fry on medium heat for a few minutes. stir occasionally. sprinkle with the sugar and fry some more until caramelized and browned. 
for the ramsons oil blanch the ramsons in boiling water for 30 seconds, drain and cool under running cold water. pat dry and process in a food processor together with the olive oil to create a smooth, green, fragrant oil.
to assemble, ladle some risotto onto the middle of a plate. add the peas around the rice. carefully place two to three meat slices and the carrots onto the risotto. drizzle over some drops of ramsons oil (not pictured). serve hot.
ps: wow… that was a long recipe… gotta go sleep now! good night, friends. xo
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