Lamb Chops with Mint Risotto
James Carrier
Notes: If risotto is ready before the lamb, it can be kept warm for a few minutes.
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Ingredients
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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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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