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!
900 g lamb chops
1/2 dl olive oil
4 cloves minced garlic
1/2 dl chopped fresh parsley
2 tbsp fresh thyme leaves
salt and pepper
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Add the rice and stir. Continue cooking to slightly toast the rice, about 3-5 minutes.
- Add the white wine to the pot. Cook until most of the wine has been absorbed.
- 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.
- You want the rice to have just a little bit of bite left so that it is not completely mushy.
- 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.
- Taste the risotto and season with salt and pepper as desired.
- Serve with the lamb chops and the parmesan crisp.