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!
2tablespoonsolive oil,plus a drizzle for rubbing on the lamb chops
1½poundsbone-in shoulder blade lamb chops,about 5 to 6 lamb chops
1teaspoonseasoned salt,or to taste
½teaspoonfreshly ground black pepper,or to taste
2tablespoonsbutter
1smallyellow onion,diced
3clovesgarlicminced
1½cupsarborio rice
3sprigsfresh thyme,leaves only
3cupslow sodium vegetable broth
1cupmilk,use skim, 2%, or whole milk
salt and fresh ground black pepper,to taste
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.