Black Cherry and Black Pepper Lamb Chops With Sweet Pea Risotto Recipe

Name: Black Cherry and Black Pepper Lamb Chops With Sweet Pea Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ½ cup dry white wine; 4 lamb loin chops; salt and pepper; 1 shallot, thinly sliced; ½ cup black cherry preserves; 3 tablespoons balsamic vinegar; ½ teaspoon cracked black pepper; 1 cup frozen peas; ½ cup parmigiano-reggiano cheese, grated; 2 tablespoons mint, chopped plus sprigs for garnish; flat leaf parsley, chopped

Servings: persons

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
½ cup dry white wine
4 lamb loin chops
salt and pepper
1 shallot, thinly sliced
½ cup black cherry preserves
3 tablespoons balsamic vinegar
½ teaspoon cracked black pepper
1 cup frozen peas
½ cup parmigiano-reggiano cheese, grated
2 tablespoons mint, chopped plus sprigs for garnish
flat leaf parsley, chopped

1
Place broth in small saucepan and keep warm over med-low heat.
2
Preheat broiler to high.
3
Heat 1 T. olive oil with 1 T. butter in a med.
4
skillet over med.
5
heat.
6
When pan is hot, add onion and garlic and cook for 2 minutes, then add rice and cook for 1 minute.
7
Add wine and cook it away.
8
Add a few ladles of broth, stirring occasionally and adding more as needed until risotto is starchy, creamy and al dente, about 22 minutes.
9
Ten minutes before risotto is done, drizzle chops with olive oil, season with salt and pepper and arrange on a slotted broiler pan.
10
Place 6-8 inches under broiler and cook for about 5 minutes per side for medium rare.
11
Meanwhile, place a small pan over med.
12
heat.
13
Add remaining 1 T. olive oil and shallot and cook for 2 minutes, then add preserves, balsamic vinegar and pepper, and whisk together.
14
Heat to a bubble, then remove from heat and whisk in remaining 1 T. butter.
15
When risotto is cooked, stir in peas.
16
Add cheese, mint and parsley and turn off heat.
17
Season with salt to taste.
18
Place a serving of risotto on each plate.
19
Arrange 2 chops alongside risotto and drizzle with black cherry-black pepper glaze.
20
Garnish with mint and serve.

806

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 quart chicken broth, 2 tablespoons extra virgin olive oil, plus more for drizzling, 2 tablespoons unsalted butter, 1 small onion, chopped, and more.

Yes, Black Cherry and Black Pepper Lamb Chops With Sweet Pea Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Cherry and Black Pepper Lamb Chops With Sweet Pea Risotto

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