Recipe by: Lamb recipe adapted from Harbourguides.com, Risotto recipe inspired by Smitten Kitchen Busy:35 min, Total prep time: 1 hour 40 min (plus overnight marinating time) Serves: 6

Start with the lamb:

To minimise washing up, use a deep dish that goes both on the burner and in the oven. I used my treasured Le Creuset cast iron casserole.

Squeeze the limes. Add to the juice the powdered coriander, 1 teaspoon of black pepper, the crushed garlic and 2 tablespoons olive oil. Mix well.

Place the lamb in a bowl and using your hands massage vigorously the lime marinade into the meat. Cover and leave for as long as you can (24 hours is best), stirring or shaking occasionally.

1 hour and a half to 2 hours before serving, drain the marinade into a bowl and put to one side. Preheat the oven to 180 degrees C.

Warm on medium-low heat 2 tablespoons olive oil in a large pan that also goes in the oven, and sweat the onion until translucent. Add the lamb and sauté for 3-4 minutes, until the lamb is browned and coated with the onions.  Remove from the pan.

Pour the marinade into the pan and add the chilli, white wine and sugar. Bring to the boil and remove the pan from the heat.

Add the meat back into the dish and place in the oven. Cook for an hour and a quarter to an hour and a half, stirring occasionally to coat the meat into the slowly thickening juices, and ensuring it doesn’t get too dry. If it does, add a bit of wine or water. At the end of the cooking period, most of the juices should have evaporated and the meat should be melting and sticky. If not, stir the meat into the juice, drain the juice off the dish and cook for another 10 minutes to get to the sticky stage.

When ready, season with salt and pepper and transfer to a serving platter. Top generously with chopped coriander.

Prepare the risotto

Bring broth to simmer in large saucepan over medium heat. Reduce heat to low and cover to keep warm.

Wash the broccoli, discard the bottom half the the stems. Cut off the florets and slice finely the remaining parts of the broccoli at an angle. Keep aside.

Melt 1/3 of the butter with the oil in a heavy large saucepan over medium heat. Add shallots and saute until tender, about 4 minutes.

Add the rice and stir 1 minute until the grains become translucent. Add the wine and stir until evaporated, about 30 seconds.

Add a ladle of hot broth and simmer until absorbed, stirring frequently. Add remaining broth a laddle at a time, allowing broth to be absorbed before adding more and stirring frequently, until the rice is creamy and tender while keeping a bite at its core, about 35 minutes.

5 minutes before the end, stir the broccoli into the rice and cook.

When ready, stir in the parmesan, remaining butter, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to a serving bowl.

Place the lamb and the risotto on the table with a bowl of coriander and a bowl of shaved or grated parmesan to allow your guests to top up to their taste.