Black Cherry and Black Pepper Lamb Chops With Sweet

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Black Cherry and Black Pepper Lamb Chops With Sweet Pea Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions