GARLIC AND HERB LAMB CHOPS WITH TOMATO RISOTTO AND PARMESAN CRISP

 

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This was my first time doing lamb chops. They are so cute haha, very easy to cook as you only use a skillet and fry them with butter and olive oil. I marinated them with a lot of garlic, herbs and olive oil, very basic. I recommend to marinate for at least 6h or over night.

With the lamb chops I made a simple risotto with tomato paste, it gets that nice red colour and looks so good on the plate. I also wanted to give the dish some kind of crunch and parmesan crisp is very good and easy to make, only one ingredient, parmesan!

YOU NEED: 
4 port. 

900 g lamb chops

Marinade:
1/2 dl olive oil
4 cloves minced garlic
1/2 dl chopped fresh parsley
2 tbsp fresh thyme leaves
salt and pepper

Tomato risotto: 
4 dl arborio rice
3 tbsp olive oil
1/2 red onion, finely chopped
1 garlic clove, finely chopped
2 dl dry white wine
12 dl chicken or vegetable broth
3 tbsp tomato paste
2 dl grated parmesan
2 tbsp butter

2 dl grated parmesan for the parmesan crisp

DO THIS: 

  1. Lamb chops: Combine all the ingredients for the marinade in a small bowl. Put the lamb chops in a big bowl/dish and pour over the marinade and rub all sides. Cover and refrigerate 6 to 18 hours. Before cooking the lamb chops, let them sit at room temp in 30 min.
  2. Heat a large skillet over high heat. Add butter and olive oil to the hot pan and once oil is hot, add the lamb chops and sear for 3-4 minutes per side, depending on thickness and how you want your temperature. Keep in mind that the temp rises 5 degrees as it rests. At 3 min per side, lamb will be medium done.
  3. Parmesan crisp. Heat the oven to 200 degrees C. Add all the grated parmesan on a parchment lined baking dish, flat it out to a thin layer and put it in the oven for about 5-8 minutes (until melted, be careful not to burn it). Let cool and break it down with your hands to nice pieces.
  4. The risotto: Heat up the broth in a pot over medium low heat. You want the stock to be warm when adding it to the risotto.
  5. In another large pot over medium heat fry the red onion and garlic with the olive oil until translucent. Should not get any colour. About 3 minutes.
  6. Add the rice and stir. Continue cooking to slightly toast the rice, about 3-5 minutes.
  7. Add the white wine to the pot. Cook until most of the wine has been absorbed.
  8. Add 4 dl of the broth to the rice. Stir continuously until most of the stock has been absorbed. Repeat this process but with 1 dl of broth at a time until the rice is cooked thoroughly. Takes about 15 minutes.
  9. You want the rice to have just a little bit of bite left so that it is not completely mushy.
  10. When your rice is cooked al dente, remove the pot from the heat. Add the tomato paste, butter and the parmesan cheese. Stir to combine.
  11. Taste the risotto and season with salt and pepper as desired.
  12. Serve with the lamb chops and the parmesan crisp.

 

ENJOY! :) 

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