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Lamb Chops with Risotto, Mushrooms & Demi-Glace

Lamb Chops with Risotto, Mushrooms & Demi-Glace

Ingredients

  • 1 sprig
    Cross Valley Farms Fresh Rosemary
  • 2 oz.
    Chef's Line Beef Demi-Glace
  • ½ c
    Cross Valley Farms Sliced Mushrooms
  • 2 chops
    Patuxent Farms Frenched Lamb Rack
  • 8 oz.
    Chef's Line Risotto

PREPARATION

  1. Thaw rack of lamb and slice off two chops. Season with salt and pepper and pan sear in a hot pan. Cook on both sides to preferred doneness. Remove from pan and rest on a wire rack.
  2. Deglaze pan with beef demi-glace, lightly lifting any fond created from searing the lamb. Set aside and reserve.
  3. In a separate pan, heat oil and add mushrooms. Sauté until tender and the moisture has cooked off. Add risotto and the recommended amount of water to the pan. Stir constantly to prevent risotto from sticking.
  4. Heat risotto according to recommended preparation instructions and serve in a bowl.
  5. Top the risotto with lamb chops and garnish with the reserved demi-glace and fresh rosemary.