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Meat of the Week: Roasted Lamb Chops with Risotto and Honey Glazed Carrots

Meat of the Week: Roasted Lamb Chops with Risotto and Honey Glazed Carrots
Posted February 13th, 2014 @ 11:00am


10 Colorado Lamb Chops from Petty’s Meats

Marinade from Petty’s Meats


1 Cup Aborio Rice

3 Cups Chicken Stock

1 Medium Onion Chopped

½ Cup Parmesan Cheese

2 Tbsp Butter

1 Tbsp Olive Oil


2 Bags Baby Carrots  (Publix has them)

2 Tbsps Honey

Chops:  Place chops in a gallon size Ziplock bag with marinade and let sit overnight.

Preheat oven to 350 and put a rack in the middle position.  In a frying/saute’ pan over med high heat, sear chops to a golden brown on both sides.  That should take about 2 minutes per side.  DO NOT CLEAN PAN!! Transfer chops to a shallow roasting sheet or cookie sheet with sides.  Roast chops to desired doneness in oven.  Medium rare is how I like them and that takes about 25-30 minutes.  For more doneness, roast the chops a little longer.  Place pan back on burner and pour in a cup of TintoNegro Malbec wine.  Reduce by half and add half a cup of chicken stock.  Reduce that by half, remove from heat and add 2 Tbsp of butter. 

Risotto:  In a sautee’ pan, melt butter and olive oil and cook onion for 3 minutes stirring constantly.  Add rice and continue to sauté for 5 minutes.  Add chicken stock 1 cup at a time cooking out all liquid before adding the next cup.  After the last cup is added, add Parmesan cheese.  Continue to cook until desired doneness is achieved.  If you need a little more stock, add it a table spoon at a time.  Rice should be creamy.  Salt and pepper to taete.

Carrots:  In a small sauce pan, boil carrots for about 5 minutes.  DO NOT OVERCOOK.  Drain carrots and return them to pan.  Add honey and toss for about 1 minute or until glazed appropriately.

All ingredients and wine (TintoNegro Malbec) except carrots are available at Petty’s Meats

434 in Longwood directly adjacent to Kobe’ Steakhouse



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