Encrusted Lamb Chops with Parmesan Risotto

Recipe

Rack of Lamb

1. Preheat the oven to 400°F and set an oven rack in the middle position.

2. Sprinkle the lamb racks all over with 1 teaspoon salt and 1 teaspoon of pepper.

3. Heat 2 tablespoons of the oil in a heavy ovenproof skillet (cast-iron or stainless-steel) over high heat. With your exhaust fan on, sear the lamb for 4 minutes on each side, or until nicely browned. Don’t worry about searing the ends; they’ll brown in the oven. (The bones of the racks will hang over the edges of the skillet; that’s okay.)

4. Meanwhile, in a small bowl, combine the panko with the remaining teaspoon of oil, the thyme, 1/4 teaspoon salt, minced anchovies, lemon zest, and a few grinds of black pepper. Toss until the panko is well coated with the oil and seasonings.

5. Using a spoon or brush, spread the mustard all over the meat – you can do this right in the pan (after you’ve removed it from the heat), using tongs to maneuver the racks – then arrange the racks fat/meatier-side up in the skillet. Sprinkle the panko mixture over the mustard coating on the top and sides of the racks (don’t worry about the bottom sides), pressing with your hands to adhere.

6. Slide the pan into the oven and roast for 15 to 18 minutes, or until a thermometer inserted into the center of one of the roasts registers between 135°F (medium) and 140°F (medium-well). Keep in mind that these temperatures account for the fact that the temperature will continue to rise several degrees while the meat rests. Transfer the racks to a cutting board, cover with foil to keep warm, and let rest for 10 minutes. Cut into single or double chops.

Risotto

1. Bring 3 - 1/2 cups low-sodium homemade chicken stock or store-bought broth to a simmer in a medium pot over medium heat, then keep warm over low.

2. Heat 2 Tbsp. unsalted butter in a medium saucepan over medium. Add 1 medium onion, finely chopped, and cook, stirring often, until softened but not browned, 4–5 minutes. Add 2 garlic cloves, thinly sliced, and cook, stirring constantly, until softened but not browned, about 1 more minute.

3. Stir in 1 cup arborio rice season with 1 - 1/2 tsp. salt. Cook, stirring often, look for grains to turn translucent around the edges for about 3 minutes

4. Add 1/2 cup dry white wine and cook, stirring often, until pan is almost dry, about 2 minutes

5. Ladle in 1 cup warm stock, bring to a simmer, continue stirring often, about 4 minutes

6. Ladle in another 1 cup stock for about 5-7 minutes

7. Add remaining 1 - 1/2 cup stock, stirring until rice is cooked through and liquid is mostly absorbed, about 9-11 minutes longer

8. Remove from heat

9. Stir in 1/4 cup heavy cream, 2 Tbsp. butter, 1 tsp. black pepper, 1 Tbsp. lemon juice, and 1 cup Parmesan cheese, taste and season with salt to perfection.

Ingredients

Rack of Lamb

• Two 8-rib "frenched" lamb rib racks (1½ to 2 pounds each), trimmed of fat and silver skin

• Salt

• Freshly ground black pepper

• 2 tablespoons plus 1 teaspoon olive oil

• 2 tablespoons Dijon mustard (Grey Poupon is optimal)

• ½ cup panko

• 1 tsp of lemon zest

• 3 anchovies, finely minced (this will mute the gaminess of the meat)

• ¼ teaspoon dried thyme (or ¾ teaspoon finely chopped fresh thyme)

• ¼ teaspoon dried rosemary (or ¾ teaspoon finely chopped fresh rosemary)

Risotto

• 1 ½ tablespoons olive oil

• 4 tablespoons butter

• 1 medium onion, finely chopped

• 2 clove garlic, minced

• 1 cup Arborio rice

• ½ cup dry white wine

• 3 1/2 cups warm chicken stock

• 1 cup freshly grated Parmesan cheese

• salt to taste

• 1 tsp black pepper

Equipment

• Cast iron pan

• Medium pot

• Cutting board

• Food thermometer

• Basting brush

• Measuring cups

• Tbsp/Tsp

• Sharp chef's knife