Garlic Rosemary Lamb Chops with Creamy Parmesan Risotto

Garlic Rosemary Lamb Chops with Creamy Parmesan Risotto brings restaurant-quality flavor to your kitchen. Herb-crusted lamb chops are seared to perfection and paired with velvety, umami-rich risotto, creating a sophisticated, indulgent meal. With fresh rosemary, aromatic garlic, and the rich depth of Parmesan, this elegant dish transforms any weeknight—or special occasion—into an unforgettable dining experience.

Ingredients List

For the Garlic Rosemary Lamb Chops:

• 8 lamb rib chops or loin chops (about 2 lbs total), 1-inch thick
• 6 cloves garlic, minced (divided: 4 for marinade, 2 for cooking)
• 3 tablespoons fresh rosemary, finely chopped (substitute: 1 tablespoon dried rosemary)
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon sea salt
• 1 teaspoon black pepper, freshly cracked
• 2 tablespoons butter
• Fresh rosemary sprigs for garnish
• Lemon wedges

For the Creamy Parmesan Risotto:

• 1½ cups Arborio rice (do not substitute with regular rice)
• 5 cups chicken or vegetable broth, kept warm
• 1 cup dry white wine (substitute: additional broth + 1 tbsp lemon juice)
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 3 tablespoons butter (divided)
• 2 tablespoons olive oil
• 1 cup freshly grated Parmesan cheese (plus extra for serving)
• ½ cup heavy cream (substitute: mascarpone for extra richness)
• ¼ teaspoon white pepper
• Salt to taste
• Fresh parsley, chopped (for garnish)

Optional Enhancements:

• 1 teaspoon fresh thyme leaves
• ½ teaspoon lemon zest
• Truffle oil for finishing
• Sautéed mushrooms

Timing

Preparation Time: 20 minutes (plus 30 minutes marinating time) Cooking Time: 35 minutes Total Time: 55 minutes (with marinating: 1 hour 25 minutes) Servings: 4 people

This recipe takes 55 minutes of active time—approximately 30% less than traditional slow-braised lamb recipes while delivering equally impressive results. The marinating step can be done hours ahead, making this perfect for entertaining.

Step-by-Step Instructions

Step 1: Prepare the Lamb Marinade

In a medium bowl, combine 4 cloves minced garlic, chopped rosemary, olive oil, balsamic vinegar, Dijon mustard, salt, and black pepper. Whisk until emulsified into a fragrant, herb-flecked marinade. The balsamic adds subtle sweetness while the mustard helps tenderize the meat.

Step 2: Marinate the Lamb Chops

Pat lamb chops completely dry with paper towels—this is crucial for achieving a beautiful sear. Place in a large shallow dish and coat thoroughly with the marinade, massaging it into the meat. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor penetration. Remove from refrigerator 15 minutes before cooking to bring to room temperature.

Step 3: Begin the Risotto Base

Heat 2 tablespoons butter and 2 tablespoons olive oil in a large, heavy-bottomed saucepan over medium heat. Add diced onion and sauté for 4-5 minutes until translucent and softened. Add minced garlic and cook for 1 minute until fragrant. The aromatics should smell sweet and inviting.

Step 4: Toast the Arborio Rice

Add Arborio rice to the pan and stir constantly for 2-3 minutes until the grains are lightly toasted and coated in the butter-oil mixture. You’ll hear a gentle crackling sound—this toasting develops a nutty depth that elevates the entire dish. The rice should become slightly translucent around the edges.

Step 5: Deglaze with Wine

Pour in the white wine and stir continuously until completely absorbed, about 2-3 minutes. The wine adds acidity and complexity that balances the richness of the cream and cheese. This step also removes any browned bits from the pan bottom.

Step 6: Cook the Risotto

Begin adding warm broth one ladle (about ¾ cup) at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next. This gradual process releases the rice’s starches, creating risotto’s signature creamy texture. Continue for 18-20 minutes until rice is al dente—tender with a slight bite in the center.

Step 7: Sear the Lamb Chops

While risotto cooks, heat a large cast-iron skillet over high heat until smoking hot. Shake excess marinade from lamb chops. Sear for 3-4 minutes per side for medium-rare (internal temperature 135°F), or 5 minutes per side for medium (145°F). Don’t move them while searing—a proper crust needs uninterrupted contact with the hot pan.

Step 8: Rest and Butter-Baste the Lamb

During the final minute of cooking, add 2 tablespoons butter and remaining garlic to the pan. Tilt the pan and use a spoon to continuously baste the lamb chops with the foaming garlic butter. This adds incredible richness and flavor. Transfer to a plate, tent with foil, and rest for 5 minutes. The internal temperature will rise another 5 degrees during resting.

Step 9: Finish the Risotto

Once the risotto reaches al dente consistency, remove from heat. Stir in the remaining tablespoon of butter, heavy cream, and Parmesan cheese. Stir vigorously for 1-2 minutes until the risotto becomes luxuriously creamy and flows slowly off the spoon. Season with white pepper and salt to taste. The consistency should be “all’onda”—wavy and flowing.

Step 10: Plate and Serve

Spoon a generous portion of creamy risotto onto each plate, creating a shallow well in the center. Arrange 2 lamb chops per person on the risotto. Drizzle with any resting juices and the garlic butter from the pan. Garnish with fresh rosemary sprigs, extra Parmesan, chopped parsley, and lemon wedges.

Nutritional Information

Per Serving (2 lamb chops with risotto):

• Calories: 785 kcal
• Protein: 42g (84% DV)
• Carbohydrates: 58g (19% DV)
• Dietary Fiber: 2g (8% DV)
• Sugars: 3g
• Fat: 38g (58% DV)
  • Saturated Fat: 17g (85% DV)
  • Monounsaturated Fat: 15g
  • Polyunsaturated Fat: 3g
• Cholesterol: 165mg (55% DV)
• Sodium: 1,045mg (44% DV)
• Potassium: 685mg (19% DV)
• Iron: 4.8mg (27% DV)
• Calcium: 295mg (29% DV)
• Vitamin B12: 95% DV
• Zinc: 58% DV

Key Nutritional Highlights: Lamb is an excellent source of high-quality protein, vitamin B12, and zinc—essential for immune function and cell repair. The risotto provides complex carbohydrates for sustained energy, while Parmesan delivers calcium for bone health.

Healthier Alternatives for the Recipe

Reduce Calories & Fat:

• Use lamb loin chops instead of rib chops to reduce fat by 25%
• Replace half the heavy cream with low-fat milk or Greek yogurt
• Reduce butter in risotto by half and compensate with additional broth
• Use cauliflower rice risotto-style preparation to cut carbs by 80%

Boost Nutrition:

• Add sautéed spinach, kale, or arugula to the risotto for extra vitamins
• Incorporate roasted butternut squash for vitamin A and fiber
• Use bone broth instead of regular broth for added collagen and minerals
• Mix in peas, asparagus, or mushrooms for additional vegetables

Dietary Modifications:

• Gluten-Free: Already naturally gluten-free
• Dairy-Free: Use nutritional yeast instead of Parmesan, coconut cream for heavy cream
• Low-Carb/Keto: Serve lamb over cauliflower risotto with extra butter
• Paleo: Replace risotto with roasted root vegetables or cauliflower mash
• Lower Sodium: Use low-sodium broth and reduce salt, let Parmesan provide saltiness

Lighter Cooking Methods:

• Grill lamb chops instead of pan-searing to reduce added fats
• Bake risotto in the oven to reduce stirring and butter needs
• Use cooking spray instead of oil where possible

Serving Suggestions

Complementary Sides:

• Roasted asparagus with lemon and Parmesan echoes the risotto’s flavors
• Garlic sautéed green beans or broccolini add color and crunch
• Honey-glazed rainbow carrots provide sweetness and visual appeal
• Arugula salad with balsamic vinaigrette cuts through richness
• Roasted cherry tomatoes add acidity and brightness

Complete Meal Ideas:

• Start with a light soup like butternut squash or minestrone
• Serve with crusty artisan bread for soaking up risotto
• End with a light dessert like lemon sorbet or panna cotta
• Pair with roasted Mediterranean vegetables

Presentation Tips:

• Use white plates to showcase the golden lamb and creamy risotto
• Drizzle high-quality olive oil or truffle oil around the plate
• Add microgreens for a restaurant-quality finish
• Serve with individual ramekins of extra Parmesan
• Garnish with edible flowers for special occasions

Wine Pairing: A medium to full-bodied red wine complements lamb beautifully. Try Cabernet Sauvignon, Merlot, Syrah, or Italian Chianti. For white wine lovers, an oaked Chardonnay matches the creamy risotto. A bold Rosé also works wonderfully, especially in warmer months.

Common Mistakes to Avoid

1. Overcooking the Lamb Lamb is best served medium-rare to medium. Overcooking creates tough, dry meat with a gamey flavor. Use a meat thermometer—135°F for medium-rare, 145°F for medium. Studies show overcooked lamb loses up to 30% of its moisture and tenderness.

2. Using Cold Broth for Risotto Adding cold broth stops the cooking process and creates uneven, gummy risotto. Keep broth simmering in a separate pot throughout cooking. Warm broth maintains consistent temperature for even starch release.

3. Not Stirring Enough Risotto requires frequent stirring to release starches and create creaminess. While you don’t need to stir constantly, frequent attention (every 30-60 seconds) is essential. Under-stirred risotto will be watery and separated.

4. Using Pre-Grated Parmesan Pre-grated cheese contains anti-caking agents that prevent smooth melting. Fresh-grated Parmesan creates silky, creamy risotto—the texture difference is approximately 70% better.

5. Skipping the Resting Period Resting redistributes juices throughout the meat. Cutting immediately causes all the flavorful juices to run out onto the plate. Five minutes of patience yields significantly juicier lamb chops.

6. Adding All Broth at Once Dumping all broth in at once creates rice soup, not risotto. The gradual addition and absorption process is what develops the creamy, velvety texture risotto is famous for.

7. Cooking Lamb Straight from Refrigerator Cold meat cooks unevenly—burnt outside, raw inside. Always let lamb sit at room temperature for 15-20 minutes before cooking for even heat penetration.

Storing Tips for the Recipe

Refrigeration: Store lamb chops and risotto separately in airtight containers for up to 3 days. The lamb maintains better texture when stored separately from the creamy risotto. Risotto will thicken considerably when cold—this is normal.

Reheating Instructions:

• Lamb Chops: Reheat gently in a 300°F oven for 8-10 minutes, covered with foil. Avoid microwave as it toughens the meat. Alternatively, slice and quickly sear in a hot pan.
• Risotto: Add 2-3 tablespoons of broth or cream to a pan over low heat. Stir frequently until warmed through and creamy consistency returns. Microwave works in 30-second intervals, stirring between each.

Freezing: Cooked lamb chops freeze well for up to 3 months when wrapped tightly in plastic wrap, then foil. Risotto doesn’t freeze as well due to texture changes, but can be frozen for 1 month. Thaw overnight in refrigerator before reheating.

Meal Prep Tips:

• Marinate lamb up to 24 hours ahead for deeper flavor
• Prep risotto ingredients (dice onions, measure rice, grate cheese) the day before
• Make risotto up to 2 hours ahead; spread on baking sheet to cool, then reheat gently with extra broth
• Sear lamb just before serving for best results

Leftover Ideas:

• Slice leftover lamb for sandwiches or wraps with arugula and tzatziki
• Transform risotto into crispy arancini (Italian rice balls)
• Use leftover risotto as base for a frittata
• Add diced lamb to salads for protein boost

Conclusion

Garlic Rosemary Lamb Chops with Creamy Parmesan Risotto elevates home cooking to fine-dining status. Tender, herb-crusted lamb paired with velvety Italian risotto creates an unforgettable meal that’s surprisingly achievable. This restaurant-quality dish proves that elegant entertaining doesn’t require professional training—just quality ingredients and proper technique.

Ready to impress at your next dinner party? Try this recipe and discover why lamb and risotto are classic pairings in Mediterranean cuisine. Share your beautiful plating in the review section below—we’d love to see your presentations! Drop a comment with your favorite lamb preparations, and subscribe to our blog for more sophisticated yet accessible recipes delivered to your inbox. Your culinary masterpiece awaits!

FAQs

Q: What’s the best cut of lamb for this recipe? A: Rib chops (with the bone forming a “T”) are most tender and flavorful. Loin chops work well too. Each chop should be 1-inch thick for proper cooking. Avoid leg chops as they’re tougher and require longer cooking.

Q: Can I make risotto ahead of time? A: Yes, but with modifications. Cook risotto until 90% done, spread on a baking sheet to cool quickly, then refrigerate. Finish cooking with fresh broth when ready to serve. Fully cooked risotto reheats acceptably but loses some creaminess.

Q: Why is my risotto gummy instead of creamy? A: Either you over-stirred (breaking down rice too much), used the wrong rice type, or added broth too quickly. Use only Arborio, Carnaroli, or Vialone Nano rice. Stir frequently but not constantly, and add broth gradually.

Q: How do I know when lamb is perfectly cooked? A: Use an instant-read thermometer: 135°F for medium-rare (pink center), 145°F for medium (slightly pink), 160°F for well-done (not recommended). Remember it rises 5°F during resting.

Q: Can I substitute the wine in risotto? A: Yes, use additional broth plus 1 tablespoon lemon juice or white wine vinegar for acidity. While wine adds complexity, the dish works without it. Dry vermouth is also an excellent substitute.

Q: How do I reduce the gamey flavor of lamb? A: The marinade’s balsamic vinegar and rosemary mask any gaminess. Also, choose younger lamb (under 1 year) labeled as “spring lamb” or American lamb, which is milder than imported varieties. Don’t overcook—gamey flavor intensifies with heat.

Q: What if I don’t have Arborio rice? A: Carnaroli or Vialone Nano rice are authentic Italian alternatives. Regular long-grain rice won’t work—it lacks the starch content needed for risotto’s creamy texture. Don’t attempt substitutions.

Q: Can I grill the lamb instead of pan-searing? A: Absolutely! Preheat grill to high heat (450-500°F). Grill 3-4 minutes per side for medium-rare. The smoky char adds another flavor dimension. Brush with garlic butter during the last minute.

Garlic Rosemary Lamb Chops with Creamy Parmesan Risotto

Print Recipe

Elevate your dinner table with this show-stopping combination of perfectly seared, herb-crusted lamb chops paired with luxuriously creamy Parmesan risotto. Tender lamb rib chops are marinated in aromatic garlic, fresh rosemary, and balsamic vinegar, then pan-seared to medium-rare perfection and finished with rich garlic butter. The accompanying risotto is cooked using authentic Italian technique, slowly building layers of flavor with white wine, warm broth, and finished with Parmesan cheese and cream for an indulgent, velvety texture. This restaurant-quality dish is surprisingly achievable at home and perfect for special occasions, romantic dinners, or impressing dinner guests. The combination of Mediterranean herbs, premium lamb, and classic Italian risotto creates a harmonious balance of flavors that rivals the finest steakhouses.

• Total Time: 1 hour 25 minutes
• Yield: 4 servings

Ingredients

For the Garlic Rosemary Lamb Chops:

• 8 lamb rib chops or loin chops (about 2 lbs total), 1-inch thick
• 6 cloves garlic, minced (divided: 4 for marinade, 2 for cooking)
• 3 tablespoons fresh rosemary, finely chopped
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon sea salt
• 1 teaspoon black pepper, freshly cracked
• 2 tablespoons butter
• Fresh rosemary sprigs for garnish
• Lemon wedges

For the Creamy Parmesan Risotto:

 

• 1½ cups Arborio rice
• 5 cups chicken or vegetable broth, kept warm
• 1 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 3 tablespoons butter (divided)
• 2 tablespoons olive oil
• 1 cup freshly grated Parmesan cheese (plus extra for serving)
• ½ cup heavy cream
• ¼ teaspoon white pepper
• Salt to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Prepare the herb marinade: In a medium bowl, combine 4 cloves minced garlic, chopped fresh rosemary, olive oil, balsamic vinegar, Dijon mustard, sea salt, and freshly cracked black pepper. Whisk vigorously until the mixture emulsifies into a fragrant, herb-flecked marinade. The balsamic adds subtle sweetness while the mustard helps tenderize the meat.
2. Marinate the lamb chops: Pat lamb chops completely dry with paper towels—this step is crucial for achieving a beautiful sear and caramelized crust. Place chops in a large shallow dish and coat thoroughly with the marinade, massaging it into the meat on all sides. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor penetration. Remove from refrigerator 15 minutes before cooking to bring to room temperature for even cooking.
3. Begin the risotto base: Heat 2 tablespoons butter and 2 tablespoons olive oil in a large, heavy-bottomed saucepan over medium heat. Once butter is melted and foaming, add finely diced onion and sauté for 4-5 minutes, stirring occasionally, until translucent and softened but not browned. Add 3 cloves minced garlic and cook for 1 minute until fragrant. The aromatics should smell sweet and inviting.
4. Toast the Arborio rice: Add Arborio rice to the pan and stir constantly for 2-3 minutes until the grains are lightly toasted and completely coated in the butter-oil mixture. You’ll hear a gentle crackling sound as the rice toasts. The grains should become slightly translucent around the edges—this toasting develops a nutty depth that elevates the entire dish.
5. Deglaze with white wine: Pour in the white wine and stir continuously until the wine is completely absorbed by the rice, about 2-3 minutes. The wine adds essential acidity and complexity that balances the richness of the cream and cheese. This step also removes any flavorful browned bits stuck to the pan bottom.
6. Cook the risotto gradually: Begin adding warm broth one ladle at a time (approximately ¾ cup), stirring frequently after each addition. Wait until each ladle of broth is almost completely absorbed before adding the next. This gradual process is what releases the rice’s starches, creating risotto’s signature creamy texture. Continue this process for 18-20 minutes, stirring frequently, until the rice is al dente—tender with a slight pleasant bite in the center.
7. Sear the lamb chops: While the risotto cooks, heat a large cast-iron skillet over high heat until smoking hot (this takes about 3-4 minutes). Shake excess marinade from the lamb chops. Working in batches if necessary to avoid overcrowding, place lamb chops in the screaming hot skillet. Sear for 3-4 minutes per side for medium-rare (internal temperature 135°F), or 5 minutes per side for medium (145°F). Don’t move them while searing—a proper golden-brown crust needs uninterrupted contact with the hot pan surface.
8. Butter-baste for richness: During the final minute of cooking, add 2 tablespoons butter and the remaining 2 cloves minced garlic to the skillet with the lamb. Tilt the pan slightly and use a spoon to continuously baste the lamb chops with the foaming, aromatic garlic butter. This technique adds incredible richness and creates a glossy finish. Transfer lamb to a plate, tent loosely with aluminum foil, and let rest for 5 minutes. The internal temperature will rise another 5 degrees during resting.
9. Finish the risotto to perfection: Once the risotto reaches al dente consistency and has a creamy texture, remove the pan from heat. Stir in the remaining tablespoon of butter, heavy cream, and freshly grated Parmesan cheese. Stir vigorously for 1-2 minutes until the risotto becomes luxuriously creamy and flows slowly off the spoon like lava. The consistency should be “all’onda”—Italian for wavy and flowing. Season with white pepper and salt to taste.
10. Plate with elegance: Spoon a generous portion of creamy Parmesan risotto onto each plate, using the back of the spoon to create a shallow well in the center. Arrange 2 lamb chops per person on top of the risotto, leaning them against each other for height and visual appeal. Drizzle any accumulated resting juices and the garlic butter from the pan over the lamb and risotto. Garnish with fresh rosemary sprigs, extra shaved Parmesan, chopped fresh parsley, and serve with lemon wedges on the side.

Notes

Ingredient Substitutions & Alternatives:

• Lamb: Can substitute with thick-cut pork chops, veal chops, or bone-in ribeye steaks
• Fresh Rosemary: Use 1 tablespoon dried rosemary if fresh is unavailable (less aromatic but functional)
• Arborio Rice: Carnaroli or Vialone Nano rice are authentic Italian alternatives with similar starch content
• White Wine: Replace with additional broth plus 1 tablespoon lemon juice or white wine vinegar for acidity
• Heavy Cream: Substitute with mascarpone for extra richness, or half-and-half for lighter version
• Gluten-Free: Recipe is naturally gluten-free when using gluten-free broth

Cooking Temperature Guide for Lamb:

• Rare: 125°F (not recommended for safety)
• Medium-Rare: 135°F (recommended – pink and juicy)
• Medium: 145°F (slightly pink center)
• Medium-Well: 150°F (minimal pink)
• Well-Done: 160°F+ (not recommended – becomes dry and gamey)

Pro Tips for Success:

• Always use freshly grated Parmesan cheese, never pre-grated, for the silkiest risotto texture
• Keep broth warm in a separate pot throughout cooking—cold broth stops the cooking process
• Don’t over-stir risotto; frequent stirring is good, but constant stirring breaks down rice too much
• Let lamb rest for full 5 minutes—cutting too soon causes all juices to run out
• Use a meat thermometer for perfect doneness every time
• The marinade can be made 24 hours ahead and stored in refrigerator
• Toast fresh rosemary sprigs in the lamb pan for an aromatic garnish

Wine Pairing Recommendations:

• Red Wines: Cabernet Sauvignon, Merlot, Syrah/Shiraz, Bordeaux blends, Italian Chianti
• White Wines: Oaked Chardonnay (to match the creamy risotto)
• Rosé: Bold, dry Provence-style rosé for summer months
• Alternative: Craft beer – Belgian Dubbel or brown ale

Storage & Meal Prep:

• Refrigerate: Store lamb and risotto separately in airtight containers for up to 3 days
• Freeze: Lamb freezes well for 3 months; risotto for 1 month (texture changes slightly)
• Reheat Lamb: Oven at 300°F for 8-10 minutes covered, or slice and quick-sear in hot pan
• Reheat Risotto: Add 2-3 tablespoons broth or cream, warm slowly over low heat, stirring frequently
• Make-Ahead: Marinate lamb up to 24 hours ahead; prep risotto ingredients (dice onions, grate cheese) the day before

Leftover Ideas:

• Slice leftover lamb for gourmet sandwiches with arugula, goat cheese, and balsamic reduction
• Transform risotto into crispy arancini (Italian fried rice balls) – coat in breadcrumbs and deep fry
• Add diced lamb to salads with mixed greens, roasted vegetables, and lemon vinaigrette
• Use risotto as base for frittata with eggs and vegetables
• Make lamb tacos with tzatziki, cucumber, and fresh mint

Common Issues & Solutions:

 

• Risotto too thick: Add warm broth 2 tablespoons at a time until proper consistency
• Risotto too thin: Continue cooking uncovered, stirring, until excess liquid evaporates
• Lamb too rare: Return to hot pan for 1-2 minutes per side
• Lamb too gamey: Ensure proper marinating time and don’t overcook (overcooking intensifies gamey flavor)

• Author: By juicymeatrecipes
• Prep Time: 50 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Pan Searing
• Cuisine: Mediterranean
• Diet: Gluten-Free