Lamb chops with spinach and pea risotto
Simple lamb chops with a vegetable laden risotto
4
Serves
20 mins
Prep Time
25 mins
Cook Time
Recipe author
Kathy Paterson
Make a simple, vegetable laden risotto the whole family will love. Top it with lightly crumbed, crispy lamb loin chops and you've got a winner of a dinner!
Rate this recipe
Share
Ingredients
Lamb
4 Quality Mark lamb loin chops
i
1 egg
1/4 cup white flour
1/2 cup fine dried breadcrumbs
2 Tbsp vegetable oil
Spinach and pea risotto
2 Tbsp vegetable oil
25g butter
1 small onion
finely sliced
2 garlic cloves
crushed
1 1/2 cups risotto rice
e.g. Arborio
800ml - 1l chicken stock
i
heated
300g spinach leaves, blanched
chopped
2 cups green peas
fresh or frozen
A squeeze of lemon juice
a few mint leaves
torn or shredded
Method
To Make Lamb
To Make Risotto
To Serve
1
Preheat the oven to 180°C.
2
Line a shallow roasting dish with baking paper.
3
Beat the egg in a shallow bowl and season.
4
Place the flour on one plate and the breadcrumbs on another.
5
Place one chop in the flour, dusting off excess, then dip in the egg and finally the breadcrumbs, pressing them on so the chop is well coated.
6
Place in the roasting dish.
7
Repeat with remaining chops.
8
Drizzle with the oil, cover dish with foil and place in the oven to cook for 25 minutes.
Start Timer
9
Remove the foil, turn chops over and return to the oven for a further 5 minutes.
Start Timer
Nutrition Information per Serving (713g)
This nutrition analysis is based on 4 serves.
Energy
3480kJ (832 kcal)
Protein
44.4g
Total Fat
35.3g
Saturated Fat
10.4g
Carbs
79.9g
Dietary Fibre
8.9g
Sodium
297mg
Iron
5.5mg
Zinc
5.7mg
Vitamin B12
1.7µg
