Elegant Lamb Loin Chops with Asparagus Corn Risotto

Elegant Lamb Loin Chops with Asparagus Corn Risotto

Lamb loin chops are my favorite cut of lamb. They are so easy to grill and very hard to mess up. I have only found them at Costco’s.  A simple sprinkling of black pepper and garlic salt and they are ready to grill. We like to serve them with anchovy butter. It adds just the right touch.

Since there is a whole slew of spring vegetables available this time of year, picking a side dish is easy. Risottos are great because you can combine any of the spring vegetables together in this dish. We chose asparagus and Florida corn. Together with lamb loin chops, it made a very elegant presentation at the table.

Anchovy Butter

½ stick of unsalted butter, room temperature

1 teaspoon of lemon juice

1 teaspoon of anchovy paste

½ teaspoon of kosher salt

¼ teaspoon of white pepper

Add all the ingredients in a small bowl. Using a fork combine the ingredients until well blended. Place the mound of soft butter on a piece of plastic wrap. Using the sides of the plastic wrap, roll the butter into a log shape and cover completely with the plastic wrap. Refrigerate until ready to use.

Lamb Loin Chops

2.5 lbs. of lamb loin chops

Black Pepper

Garlic Salt

Light a charcoal grill. When the coals are an ash color, they are ready. Sprinkle both sides of each loin chop with black pepper and garlic salt. Grill about 6 minutes per side. Remove from grill and top each loin chop with 1 teaspoon of the anchovy butter. Let them rest for 5 minutes before serving.

Asparagus and Corn Risotto

½ lbs. of asparagus, cut into ½ “lengths, leaving the asparagus tips intact

2 ears of corn, shucked

3 cups of chicken broth

1 Tablespoon of olive oil

2 Tablespoons of unsalted butter

¼ cup of finely diced onions

¼ cup of dry white wine

1 cup of Arborio rice

½ cup of Parmesan cheese, grated plus more for passing

In a medium pot of boiling water cook the asparagus for 2 minutes, remove with a slotted spoon and plunge into ice water to stop the cooking process. Drain and pat dry. In the same pot of boiling water cook the ears of corn for 5 minutes, remove and cut off the kernels. Discard the cobs.

Heat the chicken stock in a medium sauce pan on medium heat until it is simmering. Reduce the heat to low.

In a large sauté pan, heat the olive oil and 1 Tablespoon of butter. Cook the onions until transparent, about 5 minutes. Add the rice and cook for 1 minute. Add the wine and cook until it is almost evaporated. Add 1/2 cup of warm broth at a time until it has been absorbed. Continue until all the broth has been absorbed, about 20 minutes. Remove from heat and add the cheese, remaining tablespoon of butter, salt and pepper to taste. Gently fold in the asparagus and corn. If the risotto is too thick add a little of the asparagus water to thin.

To Assemble:

Place 2 chops on each plate with additional anchovy butter. Divide the risotto among the four plates and top with additional Parmesan cheese.

Serves 4