“Succulent New Zealand Gluten-Free Lamb Chops with Sweet Corn Risotto – A Culinary Journey”
"Discover the flavors of New Zealand with this gluten-free recipe for succulent pan-seared lamb chops served atop a creamy, flavorful sweet corn risotto. This intermediate-level dish will impress your dinner guests while offering a satisfying and delicious meal."
Allergens
Dairy (Parmesan cheese)
Ingredients
- 2 lamb loin chops, bone
- in Salt and pepper, to taste 1 tbsp olive oil 3 cups chicken or vegetable broth, gluten
- free 1 cup arborio rice 2 cups sweet corn kernels, fresh or frozen 1/2 cup Parmesan cheese, grated 4 cloves garlic, minced 1 shallot, finely chopped 1 sprig of rosemary, fresh
Instructions
- Season the lamb chops with salt and pepper on both sides.
- In a large skillet, heat olive oil over medium high heat.
- Sear the lamb chops for 4 minutes per side or until desired doneness is reached.
- Remove the chops from the skillet and let them rest while preparing the risotto.
- In another pan, sauté shallots and garlic in butter until translucent.
- Add arborio rice and toast for 2 3 minutes, stirring constantly.
- Gradually add broth to the rice, stirring continuously, until it is absorbed.
- Stir in sweet corn and cook for an additional 5 minutes.
- Once the risotto reaches your desired consistency, stir in Parmesan cheese.
- Serve the lamb chops atop the creamy sweet corn risotto.
Chef’s Insight
Be sure to let the lamb chops rest before slicing or cutting into them; this allows the juices to redistribute, resulting in a more flavorful bite.
Notes
For best results, use bone-in lamb loin chops for added flavor.