Black Cherry And Black Pepper Lamb Chops With Sweet Pea Risotto

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 1 quart chicken broth
• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 2 tablespoons unsalted butter
• 1 small onion, chopped
• 2 garlic cloves, chopped
• 1 cup arborio rice
• 1/2 cup dry wine
• 4 lamb loin chops
• salt and pepper
• 1 shallot, thinly sliced
• 1/2 cup black cherry preserves
• 3 tablespoons balsamic vinegar
• 1/2 teaspoon cracked black pepper
• 1 cup frozen peas
• 1/2 cup parmigiano-reggiano cheese, grated
• 2 tablespoons mint, chopped plus sprigs for garnish
• flat leaf parsley, chopped

Recipe

• 1 place broth in small saucepan and keep warm over med-low heat. preheat broiler to high.
• 2 heat 1 t. olive oil with 1 t. butter in a med. skillet over med. heat. when pan is hot, add onion and garlic and cook for 2 minutes, then add rice and cook for 1 minute. add wine and cook it away. add a few ladles of broth, stirring occasionally and adding more as needed until risotto is starchy, creamy and al dente, about 22 minutes.
• 3 ten minutes before risotto is done, drizzle chops with olive oil, season with salt and pepper and arrange on a slotted broiler pan. place 6-8 inches under broiler and cook for about 5 minutes per side for medium rare.
• 4 meanwhile, place a small pan over med. heat. add remaining 1 t. olive oil and shallot and cook for 2 minutes, then add preserves, balsamic vinegar and pepper, and whisk together. heat to a bubble, then remove from heat and whisk in remaining 1 t. butter.
• 5 when risotto is cooked, stir in peas. add cheese, mint and parsley and turn off heat. season with salt to taste. place a serving of risotto on each plate. arrange 2 chops alongside risotto and drizzle with black cherry-black pepper glaze. garnish with mint and serve.