A tad more effort required here; the meat needs to be precooked the day before. Brown a rolled breast of lamb in olive oil and set aside.
In a deep casserole pan, fry sliced banana shallots until beginning to brown, then add sliced mushrooms and cook for a few minutes. Add a
glass of red wine and some chicken stock, bring to the boil, place the lamb on top, cover and cook in a slow oven, 140°C, for about 2˝ hours.
Remove from the oven, take the lamb out and let cool to room temperature. Remove the string, roll the lamb tightly in cling film and refrigerate
overnight. Strain the cooking liquid and refrigerate that overnight, also.
When ready to serve, make a mushroom risotto by first soaking dried porcini mushrooms in hot water for an hour. Then sauté sliced fresh
mushrooms in butter until nice and brown. Season well with black pepper and set aside. Sauté chopped shallots and garlic in olive oil until
beginning to soften, add arborio rice, stir to coat with oil, add a glass of vermouth and simmer until nearly evaporated. Keep adding small
quantities of chicken stock, together with the soaked porcini mushrooms and their liquid, stirring and simmering, until the rice is cooked,
with a bit of bite still there. Stir in the fresh mushrooms, snipped chives and a knob of butter. Meanwhile, boil down the lamb stock,
after removing any congealed fat, adding another glass of red wine, until you have a nice thickish sauce. Remove the lamb breast from the
cling film, slice into thick slices, dust with seasoned flour and fry quickly in olive oil until brown and crisp. Serve the lamb with a little
sauce poured over, accompanied by the risotto and a green vegetable.