I love this Lavender & Thyme Lamb Risotto recipe because it is so flavorful and luxurious! This Sunday dinner recipe is definitely a labor of love but it is easy and straightforward.
This risotto is a recipe you will use over and over again because it is a labor of love and a lot of flavors!
How to Make Lavender & Thyme Lamb Risotto?
For this recipe, I used a leg of lamb and cut it into square pieces. I like slow-cooking larger cuts of meats because they come out super juicy and tender. This crockpot lamb roast is my favorite way to cook lamb.
For this recipe, I use a classic and pretty straightforward risotto recipe with white wine and warmed-up beef broth. Here is a full list of the ingredients and equipment needed to execute this delicious lamb risotto recipe.
- Lamb – leg or shoulder is the best option but sometimes there are prepackaged lamb meat for stew in the store which work great too.
- Thyme – dried is the better option but fresh works good too.
- Lavender – I get Anthony’s French Lavender on Amazon and use it for multipe purposes.
- Tomato Paste
- Green Onion
- Garlic – it is almost a must for any lamb recipes.
- Arborio Rice – it is best for risotto but other short grain will work as well.
- White Wine – such as Savignon Blanc or Pinot Grigio.
- Italian Dressing
- Parmsan Cheese – I love Parmigiano Reggiano which is a bit pricey but definately worth it.
- Beef broth
- Pomegranate seeds for garnish.
- Salt and pepper – I wouldnn’t go heavy on the salt for the risotto recipe because the broth and the lamb are already pretty salty. Try it as you cook it and add more salt if needed.
- Crockpot/Slow cooker
- Large skillet – you will need it for the risotto because you will be stirring a lot and want to make sure everything is well incorporated.
- Large saucepan – to hold the beef broth while cooking the risotto.
- Ladle – to scoop the beef broth – it is not necessary but very convenient.
How to cook the best risotto?
The best risotto recipe is always a combination of the classics – short-grain rice, white wine, warm broth, and good parmesan cheese.
- Slow cook the lamb in a crockpot. The longer it cooks in its juices the better. It will come out tender and full of flavor.
- When making risotto start with the broth – make sure it is warm when you add it to the risotto. That way it absorbs faster and gives the rice a fuffly and creamy tecture.
- In a large skillet cook the onion, mushrooms, and garlic. Add the italian seasoning and cook until the onions are transparant.
- Add the rice and cook for a bit longer until the rice is toasted.
- Add the wine and stir often. The sevret to a good risotto is stirring because it burns quickly and if the rice gets too crispy it won’t achive the desired creaminess.
- After the wine start adding the beef broth one cup at a time. Wait for the rice to absorb the liquid before adding more. Keep stirring.
- When all the beef broth is absirbed try your rice to see if it is fully cooked. It shouldn’t be crunchy. Add more beef broth or water if needed. That’s when you want to mix in the lamb meet as well.
- Finally, add the parmesan cheese. I like to add the cheese last and right before serving to avoid the risotto tasting rubbary.
What to pair with Lavender & Thyme Risotto?
This recipe is such a labor of love that I rarely pair it with something else but if you are making this for a crowd you might want to consider a few sides such as this Roasted Lemon Mint Salad or these Honey Butter Parker House Rolls.
How to store risotto?
You can keep risotto in the fridge in an air-tight container for up to 7 days and up to 3 months in the freezer. Thaw before reheating. Sprinkle with a few tablespoons of water before reheating.
I have found that lamb is best right out of the slow cooker and if kept in the fridge for longer than two days it gets dry. Make sure to save the juice so you can keep it in it. It will solidify from the cold but will seep into the meat once reheated.
Lavender & Thyme Lamb Sunday Risotto
- Crockpot/Slow cooker
- Large Skillet
- 2 lb. Lamb meat (leg or shoulder) cubed
- 2 Tbsp. Dried Thyme
- 2 Tbsp. Dried Lavender
- 1 Tbsp. Sea Salt
- 1/2 Tbsp. Black Pepper
- 2 Tbsp. Tomato Paste
- 1/4 Cup Water
- 1/3 Cup Green Onion, chopped
- 2 Tbsp. Garlic minced
For the risotto
- 2 Cups Arborio rice
- 1 Cup Dry White Wine such as Savignon Blanc or
- 10-12 Cups Chicken or Beef Stock
- 1 Onion minced
- 1 Cup Mushrooms sliced
- 2 Tbsp Garlic minced
- 2 Tbsp Italian Dressing
- 1 Cup Parmesan Cheese
- Olive oil
- Salt & Pepper to taste
- Pomegranate for garnish
- In a small mixing bowl combine the lavender, thyme, salt, and pepper. Mix to combine. Sprikle all over the lamb and massage the meat doe the flavor soaks in easier.
- Add the meat to the clockpot and add the tomato paste, water,green onion, and garlic. Cover and cook on low for 8 hours or on high for 4 hours.
To make the risotto:
- In a large sauce pan bring the beef stock to boil. Reduce the heat to low and simmer until you are ready to use it.
- Meanwhile, in a large skillet over medium heat, combine the onion, mushrooms and half od the italian seasoning. Cook until the onion is transparant. Add the garlic and cook for additional 5 minutes.
- Add the rice and the rest of the italian seasoning. Stir to combine and cook for 3-4 minutes.
- Add the white wine and stir until the liquid evaporates. Add one cup at a time from the beef broth while stirring often until the rice absorbs it. Continue adding beef broth and stirring until the rise is cooked through. Don't leave the skillet unattended because it burns quickly.
- Add the tender lamb to the rise when it is almost done absirbing the beef broth. Stir to combine and turn off the heat. Add the parmesan cheese if you are serving it right away and stir to incorporate it everywhere.
- Transfer to a plate and garnish with more parmesan cheese and pomegranate seeds.