Experience this delicious Baked Lamb Chops with Risotto recipe. Seared in a skillet until golden brown and finished in the oven, it turns out so tender that it practically melts in your mouth! It’s an incredibly easy and impressive dish that’s perfect for family meals, special occasions, or even Easter dinners.
Savor the rich and comforting flavors of Baked Lamb Chops with Risotto, an easy yet impressive dish. It combines juicy lamb with creamy risotto, making for a stunning dish that won’t keep you in the kitchen all day. It’s simple to prepare yet exudes elegance, transforming your dinner into a special occasion.
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.
Ingredients You’ll Need
- 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.
- 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 lamb ensures each component is cooked to perfection, with the lamb chops tender and juicy and the risotto creamy and flavorful.
- Prep: Start by setting your oven to 350°F.
- 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.
- 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.
- 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.
- 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.
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!
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.
Easy Rice Recipes
- Mushroom Orzo Pilaf
- Mediterranean Rice
- Mom’s One-Skillet Sausage and Rice
- Mushroom Rice
- Lemon Parmesan Risotto
Baked Lamb Chops with Risotto
- 2 tablespoons olive oil, plus a drizzle for rubbing on the lamb chops
- 1½ 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
- 1½ 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
- 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.
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.