Lamb Chops with Mint Risotto
More From Sunset
Amount per serving
- Calories: 463
- Calories from fat: 21%
- Protein: 33g
- Fat: 11g
- Saturated fat: 4.3g
- Carbohydrate: 56g
- Fiber: 6.1g
- Sodium: 171mg
- Cholesterol: 65mg
- 2 teaspoons butter or margarine
- 1/4 cup chopped shallots
- 1 1/2 cups medium-grain white rice such as arborio or pearl
- 1 1/2 teaspoons grated lemon peel
- About 4 1/2 cups fat-skimmed chicken broth
- 4 fat-trimmed double-bone lamb rib chops (about 1 3/4 in. thick, 1 1/2 lb. total)
- 1 teaspoon minced garlic
- 1/4 cup balsamic vinegar
- 1 teaspoon sugar
- 1 cup slivered fresh mint leaves
- 3 tablespoons lemon juice
- 1. In a 3- to 4-quart pan over high heat, combine butter and shallots and stir until shallots are limp, about 1 minute. Add rice and stir until some of the grains are opaque, about 2 minutes longer.
- 2. Add lemon peel and 4 cups broth to pan and bring to a boil. Reduce heat and simmer, stirring often, until rice is tender to bite, about 15 minutes.
- 3. Meanwhile, in a 10- to 12-inch ovenproof frying pan over high heat, rub fatty side of chops in pan to lightly oil, then lay chops in pan and brown on all sides, about 5 minutes.
- 4. Put pan with chops in a 400° oven. Bake until meat is medium-rare (pink) in center of thickest part (cut to test), about 15 minutes, or medium (only slightly pink), about 20 minutes. Skim and discard fat from pan.
- 5. Return pan with chops to high heat. Add garlic, vinegar, and sugar. Shake pan and stir to release browned bits, then stir in 1/4 cup mint and remove from heat.
- 6. If rice is cooked before lamb is ready, turn heat to very low and stir in about 1/4 cup broth. Stir lemon juice and most of the remaining mint into rice, and if you want a creamier texture, a little more broth. Serve rice with lamb and pan juices, sprinkled with the final bits of mint.
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