Black Cherry and Black Pepper Lamb Chops With Sweet Pea Risotto
- Ready In:
- 25mins
- Ingredients:
- 17
- Serves:
-
2
ingredients
- 1 quart chicken broth
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 2 tablespoons unsalted butter
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 1 cup arborio rice
- 1⁄2 cup dry white wine
- 4 lamb loin chops
- salt and pepper
- 1 shallot, thinly sliced
- 1⁄2 cup black cherry preserves
- 3 tablespoons balsamic vinegar
- 1⁄2 teaspoon cracked black pepper
- 1 cup frozen peas
- 1⁄2 cup parmigiano-reggiano cheese, grated
- 2 tablespoons mint, chopped plus sprigs for garnish
- flat leaf parsley, chopped
directions
- Place broth in small saucepan and keep warm over med-low heat. Preheat broiler to high.
- Heat 1 T. olive oil with 1 T. butter in a med. skillet over med. heat. When pan is hot, add onion and garlic and cook for 2 minutes, then add rice and cook for 1 minute. Add wine and cook it away. Add a few ladles of broth, stirring occasionally and adding more as needed until risotto is starchy, creamy and al dente, about 22 minutes.
- Ten minutes before risotto is done, drizzle chops with olive oil, season with salt and pepper and arrange on a slotted broiler pan. Place 6-8 inches under broiler and cook for about 5 minutes per side for medium rare.
- Meanwhile, place a small pan over med. heat. Add remaining 1 T. olive oil and shallot and cook for 2 minutes, then add preserves, balsamic vinegar and pepper, and whisk together. Heat to a bubble, then remove from heat and whisk in remaining 1 T. butter.
- When risotto is cooked, stir in peas. Add cheese, mint and parsley and turn off heat. Season with salt to taste. Place a serving of risotto on each plate. Arrange 2 chops alongside risotto and drizzle with black cherry-black pepper glaze. Garnish with mint and serve.
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RECIPE SUBMITTED BY
I am newly married and just started learning how to cook. I love collecting recipes and I can't wait to try them all!