This exceptional lamb loin recipe from Chris Horridge features a wonderful combination of elements, with blushing lamb served on a bed of creamy Parmesan risotto and wilted spinach, finished off with roast shallots, wild mushrooms and olives.
SB: Halved this recipe. Cooked for longer than indicated (~2-2.5 hrs) and added a bit of extra broth towards the end. Also replaced 1/2c of the broth with cooking wine. Super tasty, and a nice comfort meal. Easiest to make on the weekend when you're in/out all day because of the awkward length of time.