Black Cherry and Black Pepper Lamb Chops with Sweet Pea Risotto Recipe

Black Cherry and Black Pepper Lamb Chops with Sweet Pea Risotto

Indulge in this easy yet elegant dish: succulent lamb chops glazed with a bold black cherry and pepper sauce, paired with creamy sweet pea risotto. Perfect for a romantic dinner for 2, ready in just 32 minutes (10 min prep, 22 min cook). Fire up your kitchen and impress with these irresistible flavors!

• 1 quart chicken stock
• 2 tablespoons extra-virgin olive oil, divided, plus extra for drizzling
• 2 tablespoons butter, divided
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• cup white wine
• 1 cup defrosted peas
• cup grated Parmigiano-Reggiano, about two handfuls
• 2 tablespoons chopped fresh mint leaves, plus sprigs for garnish
• Handful of chopped flat-leaf parsley
• 4 loin lamb chops, each about 1 inches thick
• 1 shallot, thinly sliced
• cup black cherry all-fruit preserves (Polaner brand suggested)
• 3 tablespoons balsamic vinegar
• teaspoon cracked black pepper, measured by eye
• Salt to taste

1. Warm the chicken stock in a small pot over medium-low heat.
2. Set an oven rack about 8 inches below the broiler and preheat the broiler to high.
3. In a medium skillet over medium to medium-high heat, warm 1 tablespoon of olive oil plus 1 tablespoon of butter, swirling to coat the pan. When the pan is hot, add the chopped onions and garlic, cooking for 2 to 3 minutes. Stir in the Arborio rice and cook for an additional minute. Pour in the white wine and let it evaporate completely, about 1 minute. Gradually add a few ladles of the warm stock, allowing each addition to be absorbed, stirring often. Continue this process for about 22 minutes, until the risotto turns creamy, starchy, and al dente. Add the peas approximately 2 minutes before finishing. Just before serving, stir in the cheese, chopped mint, and parsley.
4. When the risotto is halfway done (about 10 minutes remaining), brush the lamb chops with olive oil and place them on a slotted broiler pan. Broil the chops for 8 to 10 minutes to achieve medium rare.
5. Meanwhile, in a small pan over medium heat, heat 1 tablespoon of olive oil and add the sliced shallots. Cook for 2 minutes, then whisk in the black cherry preserves along with balsamic vinegar and cracked black pepper. Bring the mixture to a simmer, then remove from heat and whisk in the remaining butter until the sauce is glossy.
6. Season the risotto with salt to your preference. Serve the risotto on shallow dinner plates, top with two lamb chops per plate, drizzle the black cherry and pepper glaze over the chops, and garnish with additional mint sprigs.