Rack of Lamb on Venison Crown with Paradeis Mozzarella Risotto

For the saddle of lamb on venison crown with Paradeis-Mozzarella-Risotto first prepare the saddle of lamb. To do this, season the saddle of lamb all over with thyme, rosemary and pepper and sear in olive oil. Wrap in aluminum foil and let rest for 8-10 minutes.

Season venison crown lightly as well and roast in oven at 200 degrees hot air for about 20 minutes until well browned. Cover with aluminum foil and turn off oven.

For the Paradeis-Mozzarella-Risotto, chop onion and garlic and sauté in butter, then add risotto rice and sauté as well. Deglaze with white wine and reduce. Keep adding chicken soup and stir constantly.

In the last quarter, add the chopped tomatoes and chopped basil. Add the mozzarella at the end. In addition, you can also add some ginger cut into small cubes with the tomatoes.

For the fried porcini mushrooms, fry the mushrooms in hot butter until golden brown on both sides, sprinkle with a little salt just before serving.

Preparation Tip:

Refine or serve the rack of lamb on venison crown with paradeis mozzarella risotto with arugula salad as a fresh peppery touch.

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