Lamb Chops with Roasted Vegetables and Spring Pea Risotto
Carey
ingredients
- 4 cups chicken broth (32 ounces)
- 5 tablespoons extra virgin olive oil (EVOO), divided
- 1 small onion, chopped
- 3 cloves garlic, finely chopped
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 1/2 pound green beans, cut into 1-inch lengths
- 1 pint grape tomatoes
- 4 scallions, coarsely chopped
- 1 tablespoon balsamic vinegar
- Salt and pepper
- 8 lamb rib chops
- 1 pound frozen green peas, defrosted
- 1/3 cup fresh mint leaves (a generous handful)
- 1/3 cup flat leaf parsley (a generous handful)
- 2/3 cup grated Parmigiano Reggiano cheese (a couple of generous handfuls)
- 2 tablespoons butter
directions
- 1
Pre-heat the oven to 400°F.
- 2
In a medium size saucepan, warm the chicken broth over low heat. In another medium saucepan, heat 2 tablespoons EVOO, two turns of the pan, over medium heat. Add the onion and garlic and cook for 2 minutes. Add the rice and cook, stirring, for 1 minute. Stir in the wine and cook for 1 minute. Stir in the warm broth, one ladleful at a time, allowing the liquid to evaporate before adding more. Cook for 13 minutes more.
- 3
On a baking sheet, toss the green beans, tomatoes and scallions with the balsamic vinegar and 2 tablespoons EVOO; season with salt and pepper. Roast for 15 minutes.
- 4
In a large skillet, heat the remaining 1 tablespoon EVOO, one turn of the pan, over medium heat. Season the lamb chops with salt and pepper, add to the skillet and cook for 3 minutes on each side for rare.
- 5
Using a food processor, puree half of the peas with the mint and parsley; season with salt and pepper. Stir the mixture into the risotto, then stir in the remaining whole peas, the Parmigiano Reggiano cheese and butter.
- 6
Serve the lamb chops with the risotto and roasted vegetables.
Source: Gillian
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