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Garlic Rosemary Lamb Chops with Creamy Parmesan Risotto - Elegant Fine Dining at Home

Garlic Rosemary Lamb Chops with Creamy Parmesan Risotto

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)

Find it online: https://juicymeatrecipes.com/garlic-rosemary-lamb-chops-with-creamy-parmesan-risotto/