Cardamom-Crumbed Lamb Chops With Risotto Milanese

Name: Cardamom-Crumbed Lamb Chops With Risotto Milanese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup flour; 1 None egg; 1 cup stale breadcrumbs; 1 tsp finely grated lemon peel; 1 tbsp ground cardamom; 1/2 cup finely chopped fresh flat-leaf parsley; 16 None lamb chops, french trimmed; 1/4 cup olive oil; None None FOR THE RISOTTO MILANESE; 3 cups chicken stock; 2 tbsp olive oil; 1 clove garlic, crushed; 1 medium onion, coarsely chopped; 1 1/4 cups arborio rice; None None Pinch saffron threads; 1/4 cup dry white wine; 4 oz baby spinach leaves; 2 tbsp butter

Servings: persons

1/4 cup flour
1 None egg
1 cup stale breadcrumbs
1 tsp finely grated lemon peel
1 tbsp ground cardamom
1/2 cup finely chopped fresh flat-leaf parsley
16 None lamb chops, french trimmed
1/4 cup olive oil
None None FOR THE RISOTTO MILANESE
3 cups chicken stock
2 tbsp olive oil
1 clove garlic, crushed
1 medium onion, coarsely chopped
1 1/4 cups arborio rice
None None Pinch saffron threads
1/4 cup dry white wine
4 oz baby spinach leaves
2 tbsp butter

1
Place flour in small shallow bowl. Whisk egg in separate small shallow bowl. Combine breadcrumbs, lemon peel, cardamom and parsley in separate medium shallow bowl. Lightly coat lamb chops in flour; shake off excess. Dip in egg, then crumb mixture, pressing firmly. Place chops, in single layer, on tray. Cover and refrigerate until required.
2
For the risotto, bring stock and 2 cups water to a boil in medium saucepan. Reduce heat to low; simmer, covered. Heat oil in large saucepan on medium heat. Cook garlic and onion, stirring, until onion softens. Add rice and saffron; stir rice to coat in mixture. Add wine; bring to a boil. Reduce heat to low; simmer, stirring, 2 mins.
3
Stir in 1 cup of the simmering stock mixture; cook, stirring, until liquid is absorbed. Continue adding stock mixture, in 1-cup batches, stirring until liquid is absorbed after each addition. Total cooking time should be about 35 mins or until rice is just tender. Stir spinach and butter into risotto just before serving.
4
When risotto is almost cooked, heat oil in large skillet on medium-high heat. Cook lamb chops, in batches, until browned on both sides and cooked to desired doneness. Serve with risotto.

2109

kcal

Calories

124

Fat

Carbs

169

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-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 18 ingredients. The key ingredients include: 1/4 cup flour, 1 None egg, 1 cup stale breadcrumbs, 1 tsp finely grated lemon peel, and more.

Yes, Cardamom-Crumbed Lamb Chops With Risotto Milanese 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!