I promised I’d post this recipe yesterday morning and while I made another batch of it the night before, I completely forgot to write about it. Sorry!
I made this lovely roast of lamb a while back, Tuesday I think it was, and I used the bones and veges to make some stock – partly because I was testing out my new Le Creuset dutch oven, and partly because I’m a poor student who can’t stand to throw anything away before I’ve used it for everything I possibly can. O, and partly because I’m obsessed with stock.
But then, I had two litres of lamb stock sitting in my fridge and no idea what to do with it. I was telling a customer at work about my situation (she’d come through with some lovely sounding lamb and rosemary soup) and she was all, ‘Why don’t you make some risotto?’ And I was all, ‘now why didn’t I think of that?’