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Oven baked Welsh Lamb Risotto

Oven baked Welsh Lamb Risotto

This dish takes 30 minutes to prepare and serves 4

You will need

  • 150g (1lb) Welsh lamb leg steak or shoulder, cut into small cubes
  • 15ml (1tbsp) oil
  • Small knob if butter
  • 1 leek, washed & chopped
  • 225g (8oz) Arborio Risotto rice
  • Black pepper
  • 600-900ml (1-11/2 pts) lamb stock
  • 1 courgette, thinly sliced
  • 50g (2oz) fine green beans
  • 2 tbsp fresh dill or basil, roughly chopped
  • 2tbsp fresh mint, roughly chopped
  • 50g (2oz) frozen peas, defrosted
  • 25g (1oz) grated parmesan cheese


Preheat oven to Gas Mark 4, 180ºC, 350ºF.

Grab a large pan and heat some oil and butter. Add the delicious Welsh Lamb cubes and leeks and cook for 2-3 minutes

Next add the rice and give it a good stir. Then add the hot stock, stir well and bring to the boil

Pour the mixture into an ovenproof dish, cover with foil and place in the oven for 20 minutes

Next add the courgettes and green beans, and stir well

Return to the oven, covered, for about 10 minutes

Remove from oven, add a little more stock if needed for the desired consistency. Stir through the herbs, peas and cheese

To find this recipe and much more visit the Eat Welsh Lamb & Beef website