Moroccan-Spiced Risotto with American Lamb Loin Chops

Oct 29

American lamb loin chops are especially well suited to this warmly spiced risotto: they’re rich and tender, and sear quickly while the rice finishes cooking. The chops are served over creamy tomato risotto fragrant with cumin, coriander, ginger and paprika, with lemon and fresh herbs cutting through the richness.

Moroccan-Spiced Risotto with American Lamb Loin Chops

Servings: 4

Prep Time: 20 minutes

Cook Time: 40 minutes

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USDA recommends the following time and temperature parameters:
Ground Lamb: Internal temperature of 160°F
All Other Cuts: Internal temperature of 145°F, with a 3-minute rest

Ingredients

For the Lamb:
- 8 American lamb loin chops
- 2 tablespoons high-heat oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the Risotto:
- 4–5 cups chicken broth
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 3 garlic cloves, finely chopped
- 1 cup Arborio rice
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon sweet paprika
- 1 teaspoon fresh ginger, finely grated
- ½ teaspoon turmeric
- ¼ teaspoon crushed red pepper flakes, optional
- ½ cup dry white wine
- 1 cup crushed tomatoes
- Zest of one lemon
- Juice of one lemon
- Kosher salt and freshly ground black pepper, to taste
For topping:
- Glug of extra virgin olive oil
- Chopped fresh parsley
- Chopped fresh cilantro
- Flaky salt
- Lemon wedges

Instructions

Warm the broth: Add the chicken broth to a medium saucepan and bring to a gentle simmer over medium-low heat. Keep warm while preparing the risotto.
Prepare the lamb: Pat the lamb loin chops dry with paper towels and season both sides with the kosher salt and black pepper. Set aside while you begin the risotto.
Build the risotto base: Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the onion and cook for 4–5 minutes, stirring occasionally, until softened. Add the garlic and ginger and cook for about 30 seconds, until fragrant.
Toast the rice and spices: Add the Arborio rice, tomato paste, cumin, coriander, paprika, turmeric and crushed red pepper flakes, if using. Cook, stirring frequently, for 2–3 minutes, until the rice is lightly toasted, the spices are fragrant and the tomato paste has darkened slightly.
Deglaze: Pour in the white wine and cook, stirring frequently, until the wine is almost completely absorbed.
Cook the risotto: Stir in the crushed tomatoes. Add the warm broth about ¾ cup at a time, stirring frequently and allowing most of the liquid to absorb before adding more. Continue adding broth and stirring until the rice is creamy and tender but still slightly al dente, about 20–25 minutes. The finished risotto should be loose and creamy enough to gently spread across the plate rather than hold a stiff mound.
Cook the lamb: While the risotto finishes cooking, heat the high-heat oil in a large skillet over medium-high heat. Add the lamb loin chops and sear for 3–4 minutes per side, or until well browned and the internal temperature reaches 145°F. Transfer the chops to a plate and let rest for at least 3 minutes.
Finish the risotto: Remove the risotto from the heat and stir in the lemon zest and lemon juice. Season to taste with kosher salt and black pepper. If needed, stir in an additional splash of warm broth to maintain a loose, creamy consistency.
Serve: Divide the risotto among shallow bowls or plates and top each serving with two lamb loin chops. Finish with a glug of extra virgin olive oil, chopped parsley and cilantro, a sprinkle of flaky salt and lemon wedges for serving.