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