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!
Servings : 6
Prep Time 10 minutesmins
Cook Time 50 minutesmins
Total Time 1 hourhr
Ingredients
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.
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.