Dinner

Black Cherry and Black Pepper Lamb Chops with Sweet Pea Risotto

Name: Black Cherry and Black Pepper Lamb Chops with Sweet Pea Risotto
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 cup Arborio rice; 3 tablespoons balsamic vinegar; 2 tablespoons butter, divided; 1/2 cup black cherry all fruit preserves (recommended: Polaner brand); 1 quart chicken stock; Handful flat-leaf parsley, chopped; 2 tablespoons chopped fresh mint leaves, plus 3 sprigs for garnish; 2 cloves garlic, chopped; 4 loin lamb chops, each 1 1/2 inches thick; 2 tablespoons extra-virgin olive oil, divided, plus some for drizzling; 1 small onion, chopped; 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls; 1 cup peas, defrosted; 1/2 teaspoon cracked black pepper, eyeball it in your palm; Salt; 1 shallot, thinly sliced; 1/2 cup white wine

6 October 2026

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Total Time32 Mins

Serves2

Per Serving$10.18

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Black Cherry and Black Pepper Lamb Chops with Sweet Pea Risotto takes roughly 32 minutes from beginning to end. This recipe makes 2 servings with 2176 calories, 123g of protein, and 63g of fat each. For $10.18 per serving, this recipe covers 64% of your daily requirements of vitamins and minerals.

Gluten Free European Mediterranean Italian Lunch Healthy Onions Cheese

Method:

1
Place the stock in a small pot and warm it up over medium low heat.
2
Place an oven rack 8 inches from broiler and preheat broiler to high.
3
Heat 1 tablespoon extra-virgin olive oil 1 turn of the pan, with a tablespoon of butter in a medium skillet over medium to medium high heat. When the pan is hot, add onions and garlic and cook for 2 to 3 minutes the add Arborio and cook a minute more.
4
Add wine and cook it all away, 1 minute.
5
Add a few ladles of warm broth and let that cook off, stirring occasionally. The risotto will take 22 minutes to cook.
6
Add a ladle of broth from time to time until risotto is starchy, creamy and cooked to al dente.
7
Add peas about 2 minutes before serving.
8
Add in cheese, chopped mint and parsley just before serving.
9
When the risotto is half-cooked, 10 minutes from being done, drizzle the chops with extra-virgin olive oil and arrange on a slotted broiler plan.
10
Place chops in oven under hot broiler and cook 8 to 10 minutes for medium rare.
11
Place a tiny pan on the stove over medium heat.
12
Add 1 tablespoon extra-virgin olive oil and shallots to the pan. Cook shallots 2 minutes then add the preserves and whisk them together with balsamic vinegar and black pepper.
13
Heat to a bubble then remove from heat and add remaining pat of butter.
14
Whisk butter into sauce.
15
Season the risotto with salt to taste.
16
Place a generous serving of risotto into shallow dinner plates. Arrange 2 chops on each plate alongside the risotto and drizzle the black cherry pepper glaze over the chops and garnish plates with extra sprigs of mint.