Mom's One Pot Oven-Baked Risotto with Lamb Chops

• Meat

  • 1 1/2 lbs Shoulder blade lamb chops, bone-in

• Produce

  • 3 Garlic cloves
  • 3 sprigs Thyme, fresh
  • 1 Yellow onion

• Canned Goods

  • 3 cups Vegetable broth, low-sodium

• Pasta & Grains

  • 1 1/2 cups Arborio rice

• Baking & Spices

  • 1 Pepper, fresh ground
  • 1 Salt and fresh ground pepper
  • 1 tsp Seasoned salt

• Dairy

  • 2 tbsp Butter
  • 1 cup Skim milk

• Other

  • 2 tablespoons STAR Original Pure Olive Oil, divided

Found on diethood.com

Description

Ingredients

• 2 tablespoons STAR Original Pure Olive Oil, divided
• 1-1/2 pounds bone-in shoulder blade lamb chops (about 5 to 6 lamb chops)
• 1 teaspoon seasoned salt, or to taste
• fresh ground pepper, to taste
• 2 tablespoons butter
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1-1/2 cups arborio rice
• 3 sprigs fresh thyme, leaves only
• 3 cups low sodium vegetable broth
• 1 cup skim milk
• salt and fresh ground pepper, to taste

Directions

• Preheat oven to 350F.
• Rub each of the lamb chops with a little bit of STARs pure olive oil and season with seasoned-salt and fresh ground pepper.
• Over medium-high heat, heat 2 tablespoons olive oil in a large, non-stick skillet that is also oven-safe.
• Add lamb chops to skillet and cook for 4 minutes on each side.
• Transfer lamb chops to a plate and set aside. Do not pour out the oil/drippings.
• Add butter to the same skillet and melt.
• Add chopped onions to the skillet and cook over medium-high heat for 2 minutes; stir in garlic and continue to cook for about 30 seconds, or until fragrant.
• Stir in rice and thyme; cook for 2 minutes, stirring frequently.
• Add vegetable broth, milk, salt and pepper; stir to combine.
• Arrange lamb chops over the rice and bring mixture to a boil.
• Reduce heat to low and continue to cook for 8 minutes.
• Cover with a lid and bake in the oven for 20 minutes.
• Remove lid and continue to cook for 5 more minutes.
• Remove from oven.
• Serve.

Nutrition