Black Cherry and Black Pepper Lamb Chops With Sweet Pea Risotto |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Rachael Ray 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 |
1/2 cup dry white wine |
4 lamb loin chops |
salt and pepper |
1 shallot, thinly sliced |
1/2 cup black cherry preserves |
3 tablespoons balsamic vinegar |
1/2 teaspoon cracked black pepper |
1 cup frozen peas |
1/2 cup parmigiano-reggiano cheese, grated |
2 tablespoons mint, chopped plus sprigs for garnish |
flat leaf parsley, chopped |
Directions:
1. Place broth in small saucepan and keep warm over med-low heat. Preheat broiler to high.
2. Heat 1 T. olive oil with 1 T. butter in a med. skillet over med. heat. When pan is hot, add onion and garlic and cook for 2 minutes, then add rice and cook for 1 minute. Add wine and cook it away. Add a few ladles of broth, stirring occasionally and adding more as needed until risotto is starchy, creamy and al dente, about 22 minutes.
3. Ten minutes before risotto is done, drizzle chops with olive oil, season with salt and pepper and arrange on a slotted broiler pan. Place 6-8 inches under broiler and cook for about 5 minutes per side for medium rare.
4. Meanwhile, place a small pan over med. heat. Add remaining 1 T. olive oil and shallot and cook for 2 minutes, then add preserves, balsamic vinegar and pepper, and whisk together. Heat to a bubble, then remove from heat and whisk in remaining 1 T. butter.
5. When risotto is cooked, stir in peas. Add cheese, mint and parsley and turn off heat. Season with salt to taste. Place a serving of risotto on each plate. Arrange 2 chops alongside risotto and drizzle with black cherry-black pepper glaze. Garnish with mint and serve.
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