This recipe has one of the most impressive flavor combinations in this book. It is guaranteed to live up to its chapter title! Warm pineapple (a natural aphrodisiac, by the way) complements the slightly gamey and naturally fatty nature of the lamb. The colors add even more to the wow factor. Best part? This will be the least laborsome part of your night!
– 1 whole pineapple.
– Pinch of salt.
– 2 tbsp plus 1½ tsp (40 ml) olive oil.
– 1 small white onion, chopped.
– 1 clove garlic, chopped.
– 1 cup (220 g) Arborio rice.
– 1 tbsp (7 g) ground coriander.
– 1 tsp (5 g) salt.
– 1 tsp (2 g) black pepper.
– 3 cups (700 ml) chicken stock.
– 1½ tsp (8 ml) olive oil.
– 4 small lamb shanks (about 8 oz [230 g] total).
– Pinch of salt.
– Pinch of pepper.
– ½ cup (115 g) ricotta cheese.
– 1 tbsp (20 ml) apricot marmalade.
– Pinch of cayenne pepper.
– 1 tbsp (22 ml) pomegranate molasses.
Step 2: While the pineapple is roasting, heat 1½ teaspoons (8 ml) of the olive oil in a deep frying pan over high heat. Add the onion and garlic and cook, stirring occasionally with a wooden spoon, for 3 minutes. Add the remaining oil and stir in the rice, coriander, salt and pepper and cook, stirring, for 2 to 3 minutes to lightly brown the rice. Add 1 cup (240 ml) of the stock, stirring constantly to prevent the rice from burning. When most of the liquid is absorbed, add another 1 cup (240 ml) of stock, and when most of it has been absorbed add the remaining 1 cup (240 ml) cup of stock. When that is also mostly absorbed, reduce the heat to low and cover the rice, and cook, stirring occasionally.
Step 3: To cook the lamb shanks, heat the olive oil in a large frying pan over medium heat. Season the lamb shanks lightly with salt and pepper. Cook, uncovered, for 4 to 5 minutes, without stirring, until browned on the bottom. Flip to the other side, cover the pan and cook for another 3 to 5 minutes, or until browned.
Step 4: In the meantime put the ricotta cheese in a mixing bowl and whisk in the apricot marmalade and cayenne pepper.When everything is ready, divide the risotto between 2 plates and scatter 1 teaspoon (5 g) dollops of the ricotta onto the risotto. Place 2 lamb shanks in the center of the risotto on each plate, and 3 to 4 pineapple strips on and around the lamb. Drizzle the molasses over all and serve.