Magazine article Sunset

Freshly Minted

Magazine article Sunset

Freshly Minted

Article excerpt

* Mint and lamb are partners of long standing. If, however, you fancy lamb with mint jelly, you may have to smuggle your own jar of the now passe condiment into hoity-toity restaurants and risk condescending stares. To be culinarily correct and still relish your lamb, you could demand fresh mint. This aromatic combination of rib chops and risotto is how I put new life into the old food marriage at home.

Lamb Chops with Mint Risotto

PREP AND COOK TIME: About 35 minutes

NOTES: If risotto is ready before lamb, it can be kept warm for a few minutes.

MAKES: 4 servings

2 teaspoons butter or margarine

1/4 cup chopped shallots

1 1/2 cups medium-grain white rice such as arborio or pearl

1 1/2 teaspoons grated lemon peel About 4 1/2 cups fat-skimmed chicken broth

4 fat-trimmed double-bone lamb rib chops (about 13/4 in. thick, 11/2 lb. total)

1 teaspoon minced garlic

1/4 cup balsamic vinegar 1 teaspoon sugar

1 cup slivered fresh mint leaves

3 tablespoons lemon juice

1. In a 3- to 4-quart pan over high heat, combine butter and shallots and stir until shallots are limp, about 1 minute. Add rice and stir until some of the grains are opaque, about 2 minutes longer. …

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