RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1790
| View Recipe |
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| Recipe Name: |
Black Cherry and Black Pepper Lamb Chops |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-05-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Lamb |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$5.85
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Sweet Pea Risotto and Grilled Baby Vegetables |
| Comments: |
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Ingredients:
0.5 Teaspoon pepper, black, cracked
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Directions:
Place an oven rack 8 inches from broiler and preheat broiler to high.
Drizzle the chops with extra-virgin olive oil and arrange on a slotted broiler plan. Place chops in oven under hot broiler and cook 8 to 10 minutes for medium rare. Place a tiny pan on the stove over medium heat.
Add 1 tablespoon extra-virgin olive oil and shallots to the pan. Cook shallot 2 minutes then add the preserves and whisk them together with balsamic vinegar and black pepper. Heat to a bubble then remove from heat and add butter. Whisk butter into sauce.
Place a generous serving of risotto into shallow dinner plates. Arrange 2 chops on each plate alongside the risotto and drizzle the black cherry pepper glaze over the chops. |
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Grilled Baby Vegetables
(Add to shopping list) :
1 Tablespoon worcestershire sauce
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Directions:
Preheat a grill pan, indoor or outdoor grill to medium high-high heat. Place the vegetables in a large plastic food storage bag.
Mix lemon juice, mustard, seasoning, worcestershire, and garlic in a small bowl. Stream in the extra-virgin olive oil and beat dressing with a fork. Pour dressing into the food storage bag and seal bag.
Coat the vegetables evenly with dressing then grill vegetables a couple of minutes on each side until marked and tender. Arrange on a small platter. |
Sweet Pea Risotto
(Add to shopping list) :
2 Tablespoons parsley, flat-leaf chopped
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Directions:
Place the stock in a small pot and warm it up over medium low heat.
Heat 1 tablespoon extra-virgin olive oil 1 turn of the pan, with a tablespoon of butter in a medium skillet over medium to medium high heat. When the pan is hot, add onions and garlic and cook for 2 to 3 minutes the add Arborio and cook a minute more. Add wine and cook it all away, 1 minute.
Add a few ladles of warm broth and let that cook off, stirring occasionally. The risotto will take 22 minutes to cook. Add a ladle of broth from time to time until risotto is starchy, creamy and cooked to al dente. Add peas about 2 minutes before serving.
Season the risotto with salt to taste. Add in cheese, chopped mint and parsley just before serving. |
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| Nutrition per Serving: |
| Calories: |
787 |
Total Carbs: |
55.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
144.0 |
Fat: |
44.2 |
Protein: |
40.00 |
| Fiber: |
52.25 |
Sodium: |
139.50 |
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