Name: Lemony lamb chops and risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 4-6 lamb loin chops; 1 lemon sliced; fresh rosemary; salt and freshly ground black pepper to taste; olive oil drizzle; 50 g butter; 1/2 onion finely chopped; 2 garlic cloves, crushed; 10 g mixed wild mushrooms dried; 125 g mushrooms mixed; fresh rosemary sprig, chopped; 1 cup rice arborio; 200 ml wine red; 1 l stock hot, vegetable; 1 cup parmesan cheese grated; salt and freshly ground black pepper

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Ingredients (16)

4-6	lamb loin chops
1	lemon — sliced
	fresh rosemary
	salt and freshly ground black pepper — to taste
	olive oil — drizzle
50 g	butter
1/2	onion — finely chopped
2	garlic — cloves, crushed
10 g	mixed wild mushrooms — dried
125 g	mushrooms — mixed
	fresh rosemary — sprig, chopped
1 cup	rice — arborio
200 ml	wine — red
1 l	stock — hot, vegetable
1 cup	parmesan cheese — grated
	salt and freshly ground black pepper

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Method:

For the chops:

Preheat the oven to 200 degrees celcius.

Rub the chops with some olive oil, salt and pepper.

Top each chop with a bit of rosemary and a slice of lemon and place onto a roasting rack.

Roast for +- 15 minutes until golden and crispy.

For the risotto:

Heat the butter in a saucepan and saute the onion and garlic until soft and fragrant.

Add the hydrated mushrooms(reserve the liquid for later) as well as the chopped ones together with some rosemary. Saute until soft.

Add the rice and make sure each grain has been moistened by the mushroom mixture.

Add the wine and allow to reduce by 1/2 without stirring the rice too much.

Now add the reserved liquid together with a ladle of hot stock and simmer until the liquid has reduced. Repeat this process until all the stock has been absorbed and the rice has cooked through. This will take +- 20 minutes.

TIP: Don’t add too much stock at a time, also, do not stir too much, just shake the pan from time to time simmering gently uncovered.

Once the rice is cooked, add the parmesan(leaving some for garnishing) and heat through. Season to taste.

Serve the chops on a bed of mushroom risotto and sprinkle with parmesan. Drizzle with some lemon or parmesan infused extra virgin olive oil.

Reprinted with permission of Bits of Carey.
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