Baked Lamb Chops with Risotto

5 from 3 votes
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You have got to taste this delicious baked Lamb Chops recipe. Seared in a skillet until golden brown and finished in the oven, they turn out so tender that they practically melt in your mouth! This incredibly easy and impressive dish is perfect for family meals, special occasions, or even Easter dinners.

A skillet with Baked Lamb Chops and Risotto.


 

Dig into this cozy Lamb Chops dish that combines tender, juicy lamb with creamy risotto for a meal that looks fancy but is actually easy to make. It’s the kind of recipe that won’t have you stuck in the kitchen for hours yet still feels special enough to turn an ordinary dinner into something to celebrate. Perfect for a weeknight treat or impressing guests without the fuss.

Why We Love This Lamb Chops Recipe

  • One-Pot Wonder: Easy cleanup and preparation, all in a single pot.
  • Flavorful and Creamy: The combination of rice and lamb creates a creamy, rich texture and flavor.
  • Perfect for Special Occasions: A stunning dish that’s ideal for a festive gathering.
Up close shot of Baked Lamb Chops with Risotto.

Ingredients You’ll Need

Before running to the kitchen to prepare this hearty dish, grab these simple ingredients for our lamb chops and risotto meal.

  • Olive Oil: Any light olive oil or vegetable oil will work.
  • Shoulder Blade Lamb Chops: You’ll need about 4 to 6 lamb chops.
  • Seasoned Salt & Fresh Ground Black Pepper
  • Butter: Adds richness to the risotto.
  • Yellow Onion: A white onion can also be used.
  • Garlic
  • Arborio Rice: This rice is used for a classic, creamy risotto texture.
  • Fresh Thyme: You can use dried thyme if that’s all you have on hand.
  • Low Sodium Vegetable Broth: Chicken broth or beef broth are good substitutes.
  • Milk: Contributes to the creaminess of the dish.

How To Make Baked Lamb Chops with Risotto

This method of cooking ensures each component is cooked to perfection, with the lamb chops tender and juicy and the risotto creamy, tender, and flavorful.

  1. Prep: Start by setting your oven to 350°F.
  2. Season and Sear the Lamb Chops: Rub the lamb chops with olive oil, then season them with seasoned salt and fresh ground pepper. Heat olive oil in a large, oven-safe skillet and sear the lamb chops for about 4 minutes on each side until they develop a nice brown crust. Then, transfer them to a plate.
  3. Prepare the Risotto Base: In the same skillet, melt the butter. Sauté the onions, then stir in garlic and mix in the rice and thyme. Add vegetable broth and milk to the skillet, seasoning with salt and pepper. Stir to combine all the ingredients evenly.
  4. Bake: Bring to a simmer, then transfer the skillet to the oven. Cover and bake for 20 minutes, then uncover and continue baking for an additional 5 minutes, allowing the top to crisp up slightly.
  5. Rest and Serve: Remove from oven and let the dish rest for a few minutes before serving.

Recipe Tips And Variations

  • Add Wine: For an extra layer of flavor, consider deglazing the skillet with a splash of white wine before adding the rice.
  • Make It Meatless: For a vegetarian version, omit the lamb and incorporate hearty vegetables like portobello mushrooms or eggplant.
  • Herbs: While thyme is recommended, feel free to experiment with other herbs like rosemary or sage.
  • Cheese: Sprinkle grated Parmesan cheese over the risotto before serving.
  • Rice Substitution: If Arborio rice isn’t available, you can use other short-grain rice varieties.
  • Broth: For a richer flavor, consider using chicken or beef broth instead of vegetable broth.
  • Lamb Alternatives: If lamb isn’t your preference, this recipe can also be made with other meats like chicken thighs or pork chops, adjusting the cooking time as needed.
Baked lamb chops and risotto cooking in a skillet.

Serving Suggestions

This is a rich dish, and pairing it with a light Broccoli Cauliflower Salad, Roasted Acorn Squash, and a glass of your favorite red wine will make it a complete meal. If you are hosting a Holiday dinner party, make this Cornbread Casserole, too, as well as my Stuffed Grape Leaves. Don’t forget the Pignoli Cookies for later. Whether your Easter dinner menu is elegant and sophisticated or simple and casual, this dish will fit right in!

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave. The risotto is best enjoyed fresh and might change texture when reheated.

Close-up image of cooked lamb chops and rice.

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5 from 3 votes

Baked Lamb Chops with Risotto

Baked Lamb Chops with Risotto is a simple yet delicious one-pot meal that's sure to be a family favorite. Everything conveniently bakes together in the oven, all in one pot!
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6

Ingredients 

  • 2 tablespoons olive oil,, plus a drizzle for rubbing on the lamb chops
  • pounds bone-in shoulder blade lamb chops,, about 5 to 6 lamb chops
  • 1 teaspoon seasoned salt,, or to taste
  • ½ teaspoon freshly ground black pepper,, or to taste
  • 2 tablespoons butter
  • 1 small yellow onion,, diced
  • 3 cloves garlic, minced
  • cups arborio rice
  • 3 sprigs fresh thyme,, leaves only
  • 3 cups low sodium vegetable broth
  • 1 cup milk,, use skim, 2%, or whole milk
  • salt and fresh ground black pepper,, to taste
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Instructions 

  • Preheat oven to 350˚F.
  • Rub each of the lamb chops with a little bit of olive oil and season them with seasoned salt and fresh ground pepper.
  • Over medium-high heat, heat 2 tablespoons olive oil in a large, non-stick skillet that is also oven-safe.
  • Add the lamb chops to the skillet and cook them for 4 minutes on each side.
  • Transfer the lamb chops to a plate and set aside. Do not pour out the oil/drippings.
  • Add butter to the same skillet and melt it over medium-high heat.
  • Add the diced onions to the skillet and cook over medium-high heat for 2 minutes; stir in garlic and continue to cook for about 20 seconds or until fragrant.
  • Stir in the rice and thyme; cook for 2 minutes, stirring frequently, to toast the rice.
  • Add vegetable broth, milk, salt and pepper; stir to combine.
  • Arrange lamb chops over the rice and bring the mixture to a boil. Reduce heat to low and continue to cook for 8 minutes.
  • Cover with a lid and bake in the oven for 20 minutes. Remove the lid and continue to cook for 5 more minutes.
  • Remove from oven and let it rest for about 5 to 8 minutes before serving.

Notes

 
 

Nutrition

Calories: 228kcal | Carbohydrates: 19g | Protein: 10g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 936mg | Potassium: 209mg | Fiber: 0g | Sugar: 3g | Vitamin A: 475IU | Vitamin C: 2.6mg | Calcium: 63mg | Iron: 1.5mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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8 Comments

  1. JeanAnn says:

    This recipe is easy to make, quick enough to make for dinner after work and delicious!

    1. Katerina says:

      This is probably my favorite way to eat lamb chops. It’s wonderful to hear that you found it delicious, too. 😃

  2. Nutmeg Nanny says:

    This looks so good! I’m a huge lover of lamb and will happily eat it every week if I could afford it….haha.

  3. Justine | Cooking and Beer says:

    Baked risotto has become my new obsession, but this recipe goes above and beyond! The lamb chops in this are killer! Want!

  4. Laura (Tutti Dolci) says:

    You had me at one pot and baked risotto, this looks incredible!

  5. Kacey @ The Cookie Writer says:

    I never cook with lamb but my husband really enjoys it! This would be a great meal to experiment with (and I love one-pot meals with rice!)

  6. Amanda | The Chunky Chef says:

    Oh wow, I’m not even a huge lamb chop fan, but this looks so amazing 😀

  7. Dorothy at Shockingly Delicious says:

    Yep, I would give up ham for Easter if I had this instead!