Tasty Morsels 

1 TB olive oil
3 TB butter
2 cloves garlic, chopped
1 onion, chopped (yellow or red are great!)
1 cup arborio rice
1/2 cup dry white wine
4-5 cups chicken stock, heated
1/4 cup parmesan cheese, grated
salt and pepper
4 lamb chops

Rinse lamchops and pat dry. Salt them generously and set aside for about 20 minutes.

Add olive oil and 2 TB butter to a skillet, cook until translucent. Add garlic until fragrant. Add rice to pan and stir, toast for 2-3 minutes. Add white wine carefully. Stir until absorbed.

Add 1/4 cup of stock every 2 minutes for about 20 minutes. Taste when stock is nearly done. You don’t want chewy rice so continue to cook until soft. Turn off heat and add 1 TB of butter. Melt and stir in parmesan cheese. Set aside.

Rinse chops again, pat dry, and do NOT salt again. Only pepper.

Heat skillet over med-high/high before adding butter. Watch carefully. Add 2 TB butter and wait for butter to melt and sizzle. Add chops to pan, sear for 2 minutes per side. Flip once and make sure they brown.

(Lamb will be medium-rare.)

Adapted from: Tokyo Terrace

I lovelove lamb. And I love risotto. This is one of the easiest things to make during the work week. Lately I’ve been defaulting to risottos for something easy to prepare.

I can’t remember how many times I’ve made this recipe. You’ll notice that the above link is a little different. I have made that version before, with the spinach. It was really good. The other thing, is that I’ve been salting my meats beforehand too. I find that I like it better that way. I tend to undersalt so this method helps me salt correctly. Plus it’s supposed to tenderize too. Enjoy!