Baked Lamb Risotto Recipe
Ingredients
| Lemon | 1/2 | |
| 4 (3/4 inch thick) lamb chops | ||
| Brown rice | 3/4 Cup (16 tbs), uncooked | |
| 1 (10 1/2-ounce) can consomme, undiluted | ||
| 2 carrots, cut in julienne strips | ||
| Pearl onions | 10 Small, drained | |
| 1 cup Sauterne or any dry white wine | ||
| 1/4 teaspoon ma | ||
Directions
Squeeze lemon over chops; let stand for 10 minutes.
Combine rice, consommé, carrots, onions, and wine in casserole; top with lamb chops.
Cover and bake at 350° for 30 minutes.
Remove from oven; stir rice and add seasonings.
Cover and continue baking 30 ad
Combine rice, consommé, carrots, onions, and wine in casserole; top with lamb chops.
Cover and bake at 350° for 30 minutes.
Remove from oven; stir rice and add seasonings.
Cover and continue baking 30 ad
Chef
