Black Cherry and Black Pepper Lamb Chops with Sweet Pea Risotto

Name: Black Cherry and Black Pepper Lamb Chops with Sweet Pea Risotto
Prep time: 32 min
Cook time: 32 min
Total time: 32 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters Arborio rice; 3 Tbsps balsamic vinegar; 2 Tbsps butter, divided; 118 milliliters black cherry all fruit preserves (recommended: Polaner brand); 946 milliliters chicken stock; 1 Handful flat-leaf parsley, chopped; 2 Tbsps chopped fresh mint leaves, plus 3 sprigs for garnish; 2 cloves garlic, chopped; 4 loin lamb chops, each 1 1/2 inches thick; 2 Tbsps extra-virgin olive oil, divided, plus some for drizzling; 1 small onion, chopped; 118 milliliters grated Parmigiano-Reggiano, a couple of handfuls; 237 milliliters peas, defrosted; 1 teaspoons cracked black pepper, eyeball it in your palm; 2 servings Salt; 1 shallot, thinly sliced; 118 milliliters white wine

Black Cherry and Black Pepper Lamb Chops with Sweet Pea Risotto might be just the main course you are searching for. This recipe covers 56% of your daily requirements of vitamins and minerals. This recipe serves 2. One portion of this dish contains approximately 70g of protein, 99g of fat, and a total of 1957 calories. From preparation to the plate, this recipe takes about 32 minutes. It is a good option if you're following a gluten free diet. Head to the store and pick up loin lamb chops, chicken stock, cracked pepper, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. This recipe is typical of Mediterranean cuisine.

Instructions

Place the stock in a small pot and warm it up over medium low heat.

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Stock

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Pot

Place an oven rack 8 inches from broiler and preheat broiler to high.

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Oven

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. When the pan is hot, add onions and garlic and cook for 2 to 3 minutes the add Arborio and cook a minute more.

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Extra Virgin Olive Oil

Butter

Garlic

Onion

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Frying Pan

Add wine and cook it all away, 1 minute.

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Wine

Add a few ladles of warm broth and let that cook off, stirring occasionally. The risotto will take 22 minutes to cook.

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Broth

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Ladle

Add a ladle of broth from time to time until risotto is starchy, creamy and cooked to al dente.

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Broth

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Ladle

Add peas about 2 minutes before serving.

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Peas

Add in cheese, chopped mint and parsley just before serving.

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Parsley

Cheese

Mint

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.

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Extra Virgin Olive Oil

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Broiler

Place chops in oven under hot broiler and cook 8 to 10 minutes for medium rare.

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Oven

Place a tiny pan on the stove over medium heat.

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Stove

Frying Pan

Add 1 tablespoon extra-virgin olive oil and shallots to the pan. Cook shallots 2 minutes then add the preserves and whisk them together with balsamic vinegar and black pepper.

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Extra Virgin Olive Oil

Balsamic Vinegar

Black Pepper

Preserves

Shallot

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Whisk

Frying Pan

Heat to a bubble then remove from heat and add remaining pat of butter.

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Butter

Whisk butter into sauce.

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Butter

Sauce

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Whisk

Season the risotto with salt to taste.

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Salt

Place a generous serving of risotto into shallow dinner plates. 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.

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Cherries