Tomato Risotto with Lamb Chops
This rich and flavorful Tomato Risotto with Lamb Chops is a perfect combination of creamy risotto and juicy, pan-seared lamb chops. The risotto is infused with fresh tomatoes, aromatic herbs, and Parmesan cheese, while the lamb chops are seasoned and cooked to perfection for a delicious, hearty meal. This dish is ideal for a special dinner or a comforting weekend treat.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients:
For the lamb:
– 4 lamb rib chops (about 1–1½ inches thick)
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 teaspoon chopped fresh rosemary (or ½ teaspoon dried)
– 1 teaspoon chopped fresh thyme (or ½ teaspoon dried)
– 1 teaspoon salt
– ½ teaspoon black pepper
For the risotto:
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 cup Arborio rice
– 1 clove garlic, minced
– ½ cup dry white wine (optional, or use more broth)
– 1 cup tomato sauce (or crushed tomatoes)
– 2–3 cups chicken or vegetable broth, warmed
– ½ teaspoon salt (adjust to taste)
– ¼ teaspoon black pepper
– 2 tablespoons grated Parmesan cheese (optional)
– Chopped parsley for garnish (optional)
Instructions:
Marinate the lamb:
– In a small bowl, stir together olive oil, minced garlic, rosemary, thyme, salt, and pepper.
– Rub this mixture all over the lamb chops.
– Let them rest at room temperature for about 15 minutes.
Sear and cook the lamb:
– Preheat oven to 400°F (200°C).
– Heat a skillet (oven-safe if possible) over medium-high heat.
– Add the lamb chops and sear for about 2 minutes per side, until nicely browned.
– Transfer the skillet to the oven (or move chops to a baking dish) and roast for 5-8 minutes, depending on desired doneness (about 135°F for medium-rare).
– Remove and let rest under foil while you finish the risotto.
Start the risotto:
– In a separate saucepan, warm 1 tablespoon olive oil over medium heat.
– Sauté chopped onion for about 3-4 minutes, until translucent.
– Stir in Arborio rice and minced garlic, cooking for 1 minute to lightly toast the grains.
– If using wine, pour it in now, stirring until mostly absorbed.
Add tomato and broth:
– Stir in tomato sauce.
– Add broth ½ cup at a time, stirring frequently and allowing each addition to absorb before adding more.
– Continue until rice is tender but still has a slight bite, about 18-20 minutes total.
– Season with salt and pepper, adjusting to taste.
– Stir in Parmesan cheese if desired.
Serve
– Spoon tomato risotto into shallow bowls.
– Place a rested lamb chop on top of each portion.
– Garnish with chopped parsley for a fresh touch
Tips & Tricks
For the Risotto:
Use Warm Stock:
Always keep your broth warm while adding it to the risotto to maintain an even cooking temperature.
Stir Frequently:
Stirring helps release the starch from the rice, creating a creamy texture without adding too much fat.
Add Tomatoes at the Right Time:
If using fresh tomatoes, add them early to infuse their flavor; for a brighter taste, stir in a little tomato purée or cherry tomatoes near the end.
Finish with Butter & Cheese:
Stir in a knob of butter and grated Parmesan at the end for extra creaminess and depth of flavor.
For the Lamb Chops:
Season Generously:
Use salt, pepper, and herbs like rosemary or thyme for a well-balanced flavor.
Let Meat Rest:
After cooking, let the lamb chops rest for 5 minutes to retain juices and keep them tender.
Get a Perfect Sear:
Cook on high heat to form a golden crust while keeping the inside juicy and tender.
Nutrition Facts (Per Serving, Approximate)
Calories: 650-750 kcal
Protein: 40-45g
Carbohydrates: 55-60g
Fat: 30-35g
Fiber: 4-6g
Sodium: 800-1000mg