One Pot Oven-Baked Risotto with Lamb Chops

50 mins Serves 6 This recipe makes a super easy, yet stunning one pot meal that the whole family will love! AND the whole thing bakes in the oven, in just one pot! #STARFineFoods Ingredients: 2 tablespoons STAR Original Pure Olive Oil, divided 1-1/2 pounds bone-in shoulder blade lamb chops (about 5 to 6 lamb chops) 1 teaspoon seasoned salt, or to taste Fresh ground pepper, to taste 2 tablespoons butter 1 yellow onion, diced 3 garlic cloves, minced 1-1/2 cups arborio rice 3 sprigs fresh thyme, leaves only 3 cups low sodium vegetable broth 1 cup skim milk Salt and fresh ground pepper, to taste Instructions:

Preheat oven to 350F.

Rub each of the lamb chops with a little bit of STAR’s original pure olive oil and season 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 lamb chops to skillet and cook for 4 minutes on each side.

Transfer lamb chops to a plate and set aside. Do not pour out the oil/drippings.

Add butter to the same skillet and melt. Add chopped onions to the skillet and cook over medium-high heat for 2 minutes; stir in garlic and continue to cook for about 30 seconds, or until fragrant.

Stir in rice and thyme; cook for 2 minutes, stirring frequently. Add vegetable broth, milk, salt and pepper; stir to combine.

Arrange lamb chops over the rice and bring 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 lid and continue to cook for 5 more minutes.

Remove from oven. Serve.

One Pot Oven-Baked Risotto with Lamb Chops

This recipe makes a super easy, yet stunning one pot meal that the whole family will love! AND the whole thing bakes in the oven, in just one pot! #STARFineFoods

Original Olive Oil

Pure olive oil made from fresh pressed olives with a milder flavor than Extra Virgin Olive Oil. A great everyday, all-purpose cooking oil. Perfect for sautéing and grilling or as a base for stews and sauces.

Learn More Buy Now

Ingredients

  • 2 tablespoons STAR Original Pure Olive Oil, divided
  • 1-1/2 pounds bone-in shoulder blade lamb chops (about 5 to 6 lamb chops)
  • 1 teaspoon seasoned salt, or to taste
  • Fresh ground pepper, to taste
  • 2 tablespoons butter
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1-1/2 cups arborio rice
  • 3 sprigs fresh thyme, leaves only
  • 3 cups low sodium vegetable broth
  • 1 cup skim milk
  • Salt and fresh ground pepper, to taste

Instructions

1

Preheat oven to 350F.

2

Rub each of the lamb chops with a little bit of STAR’s original pure olive oil and season with seasoned-salt and fresh ground pepper.

3

Over medium-high heat, heat 2 tablespoons olive oil in a large, non-stick skillet that is also oven-safe. Add lamb chops to skillet and cook for 4 minutes on each side.

4

Transfer lamb chops to a plate and set aside. Do not pour out the oil/drippings.

5

Add butter to the same skillet and melt. Add chopped onions to the skillet and cook over medium-high heat for 2 minutes; stir in garlic and continue to cook for about 30 seconds, or until fragrant.

6

Stir in rice and thyme; cook for 2 minutes, stirring frequently. Add vegetable broth, milk, salt and pepper; stir to combine.

7

Arrange lamb chops over the rice and bring 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.

8

Remove lid and continue to cook for 5 more minutes.

9

Remove from oven. Serve.

1

Preheat oven to 350F.

2

Rub each of the lamb chops with a little bit of STAR’s original pure olive oil and season with seasoned-salt and fresh ground pepper.

3

Over medium-high heat, heat 2 tablespoons olive oil in a large, non-stick skillet that is also oven-safe. Add lamb chops to skillet and cook for 4 minutes on each side.

4

Transfer lamb chops to a plate and set aside. Do not pour out the oil/drippings.

5

Add butter to the same skillet and melt. Add chopped onions to the skillet and cook over medium-high heat for 2 minutes; stir in garlic and continue to cook for about 30 seconds, or until fragrant.

6

Stir in rice and thyme; cook for 2 minutes, stirring frequently. Add vegetable broth, milk, salt and pepper; stir to combine.

7

Arrange lamb chops over the rice and bring 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.

8

Remove lid and continue to cook for 5 more minutes.

9

Remove from oven. Serve.

Recipe developed by: http://www.diethood.com

Prep Time: 10 mins

Cook Time: 50 mins

Total Time: 1 hr

Serves: 6

In This Recipe

Original Olive Oil

Pure olive oil made from fresh pressed olives with a milder flavor than Extra Virgin Olive Oil. A great everyday, all-purpose cooking oil. Perfect for sautéing and grilling or as a base for stews and sauces.

Learn More Buy Now

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