All recipes
One Pot Oven-Baked Risotto with Lamb Chops
6
1 hr
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.
