Page 40 - CRCCE0723

Chef’s Recipe

From the Kitchen of

Chef Udo Mueller

at Coral Ridge Country Club

Green Risotto and Rack of

Lamb

Amount Measure Ingredient/Prep Method
2 cups aborio rice
4 cups chicken stock
½ cup white wine
1 cup onion, chopped

1 pound spinach, chopped
1 bunch basil, chopped
1 bunch parsley, chopped
1 cup parmesan cheese, grated
1 each rack of lamb
1 teaspoon garlic, chopped
½ teaspoon thyme, chopped
½ teaspoon rosemary, chopped
1 tablespoon Dijon mustard
Breadcrumbs

Bring chicken stock to a boil and set aside.
Sauté onions until translucent, add the Arborio rice and sauté
for another minute. Add the wine and let simmer until the
wine is absorbed and while stirring, add 1 cup chicken stock.
Simmer, let absorb and add more chicken stock, one cup at
a time.
When the risotto is al dente, about 18 – 20 minutes, fold in
the spinach, basil and parsley. Stir in cheese and butter.
(butter is optional)

Rub the lamb with the garlic, rosemary & thyme, and season
with salt and pepper. Sear the lamb in a frying pan and
bake in a 400-degree oven for 20 minutes. Take the lamb
from the oven and put on the mustard and sprinkle with the
breadcrumbs. Bake for 5 more minutes, take it out the oven
and let rest for 3 minutes.

38 CORAL RIDGE COUNTRY CLUB ESTATES COMMUNITY ASSOCIATION

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