Oven baked Welsh Lamb Risotto with summer vegetables and fresh herbs


  1. Preheat oven to Gas Mark 4, 180ºC, 350ºF.
  2. Grab a large pan and heat some oil and butter. Add the delicious Welsh Lamb cubes and leeks and cook for 2-3 minutes.
  3. Next add the rice and give it a good stir. Then add the hot stock, stir well and bring to the boil.
  4. Pour the mixture into an ovenproof dish, cover with foil and place in the oven for 20 minutes.
  5. Next add the courgettes and green beans, and stir well.
  6. Return to the oven, covered, for about 10 minutes.
  7. Remove from oven, add a little more stock if needed for the desired consistency. Stir through the herbs, peas and cheese.

Recipe Information

Serves 4
Calories 486 kcals
Cooking Time


  • 450g (1lb) Welsh Lamb leg steak or shoulder, cut into small cubes
  • 15ml (1tbsp) oil
  • Small knob of butter
  • 1 leek, washed and chopped
  • 225g (8oz) Arborio risotto rice
  • Black pepper
  • 600-900ml(1-1½pts) lamb stock
  • 1 courgette, thinly sliced
  • 50g (2oz) fine green beans
  • 30ml (2tbsp) fresh dill or basil, roughly chopped
  • 30ml (2tbsp) fresh mint, roughly chopped
  • 50g (2oz) frozen peas, defrosted
  • 25g (1oz) grated Parmesan cheese

Nutrition Information

  • Calories 486 kcal
  • Energy 2044
  • Fat 18g
  • Saturates 7.3g
  • Salt 1.1g
  • Iron 3.1g
  • 5-a-day 1