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 stock; 2 tablespoons extra-virgin olive oil, divided, plus some for drizzling; 2 tablespoons butter, divided; 1 small onion, chopped; 2 cloves garlic, chopped; 1 cup Arborio rice; 1/2 cup white wine; 1 cup peas, defrosted; 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls; 2 tablespoons chopped fresh mint leaves, plus a few sprigs for garnish; Handful flat-leaf parsley, chopped; 4 loin lamb chops, each 1 1/2 inches thick; 1 shallot, thinly sliced; 1/2 cup black cherry all fruit preserves (recommended: Polaner brand); 3 tablespoons balsamic vinegar; 1/2 teaspoon cracked black pepper, eyeball it in your palm; Salt

Servings: persons

1 quart chicken stock
2 tablespoons extra-virgin olive oil, divided, plus some for drizzling
2 tablespoons butter, divided
1 small onion, chopped
2 cloves garlic, chopped
1 cup Arborio rice
1/2 cup white wine
1 cup peas, defrosted
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
2 tablespoons chopped fresh mint leaves, plus a few sprigs for garnish
Handful flat-leaf parsley, chopped
4 loin lamb chops, each 1 1/2 inches thick
1 shallot, thinly sliced
1/2 cup black cherry all fruit preserves (recommended: Polaner brand)
3 tablespoons balsamic vinegar
1/2 teaspoon cracked black pepper, eyeball it in your palm
Salt

1
Place the stock in a small pot and warm it up over medium low heat.
2
Place an oven rack 8 inches from broiler and preheat broiler to high.
3
Heat 1 tablespoon extra-virgin olive oil 1 turn of the pan, with a tablespoon of butter in a medium skillet over medium to medium high heat.
4
When the pan is hot, add onions and garlic and cook for 2 to 3 minutes the add Arborio and cook a minute more.
5
Add wine and cook it all away, 1 minute.
6
Add a few ladles of warm broth and let that cook off, stirring occasionally.
7
The risotto will take 22 minutes to cook.
8
Add a ladle of broth from time to time until risotto is starchy, creamy and cooked to al dente.
9
Add peas about 2 minutes before serving.
10
Add in cheese, chopped mint and parsley just before serving.
11
When the risotto is half-cooked, 10 minutes from being done, drizzle the chops with extra-virgin olive oil and arrange on a slotted broiler plan.
12
Place chops in oven under hot broiler and cook 8 to 10 minutes for medium rare.
13
Place a tiny pan on the stove over medium heat.
14
Add 1 tablespoon extra-virgin olive oil and shallots to the pan.
15
Cook shallots 2 minutes then add the preserves and whisk them together with balsamic vinegar and black pepper.
16
Heat to a bubble then remove from heat and add remaining pat of butter.
17
Whisk butter into sauce.
18
Season the risotto with salt to taste.
19
Place a generous serving of risotto into shallow dinner plates.
20
Arrange 2 chops on each plate alongside the risotto and drizzle the black cherry pepper glaze over the chops and garnish plates with extra sprigs of mint.

720

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 stock, 2 tablespoons extra-virgin olive oil, divided, plus some for drizzling, 2 tablespoons butter, divided, 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