Grilled Lamb Chops with Mint Gremolata

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Ingredients 

Mint Gremolata

  • ¾  cup mint, roughly chopped

  • 1 tablespoon of lemon juice

  • 2 cloves garlic

  • zest of 1 lemon

  • ¼ cup olive oil

  • salt & pepper

Lamb Chops

  • 4-6 lamb chops

  • Salt & pepper

  • oil

Recipe

Mint Gremolata

  1. Using a mortar and pestle, or a food processor, crush  the mint, lemon juice, garlic cloves, and zest. Drizzle in the olive oil and season with salt and pepper to taste. The mixture should remain course, so if using a blender, pulse it until the mixture is just combined. Set aside.

Lamb Chops

  1. Heat up your grill pan. Season the lamb with salt and pepper. Lightly oil the pan, and place chops on grill pan, cooking 2 to 3 minutes per side for medium rare.

  2. Once they are done, plate the chops and drizzle the gremolata on top.

Pea & Mint Risotto

Going green in celebration of Earth Day!

This fresh and vibrant green Pea and Mint Risotto is luxurious while still being a light dish. It’s perfect for a weeknight meal, as it is very quick to whip up.

When the warm weather arrives, my backyard gets taken over by mint! All Spring and Summer long I have plenty of mint to cook, bake and make tea with. So this recipe helps utilize my garden’s herbs and celebrate this wonderful day! GO GREEN!


Ingredients 

  • 1 medium onion, finely chopped

  • 2 tablespoons butter

  • 1-½ cups uncooked Arborio rice

  • 4 sprigs fresh mint

  • 4 ½ cups reduced sodium chicken broth

  • ⅓ cup white wine

  • 1/3 cup frozen peas, thawed

  • ½ cup parmesan cheese

Recipe

  1. In a small saucepan, heat the broth and keep warm.

  2. In a large nonstick pot, sauté onion in butter for 2-3 minutes or until tender.

  3. Add the rice, cook and stir 2-3 minutes. Add the wine, cook and stir until all of the liquid is absorbed.

  4. Stir in heated broth, a ladle at a time, stirring constantly. Allow the liquid to absorb between each addition.

  5. Meanwhile, in a blender, add the peas with a splash of water and blend into a puree.

  6. Cook until risotto is creamy and almost tender around 20 minutes. Add the sprigs of mint & the pureed peas. Cook until heated through.

  7. Remove the mint sprigs.  Add Parmesan cheese and serve immediately.

    Garnish with pea shoots or asparagus for an added bite.




Lemon Pea Risotto

This luxurious risotto is bright and creamy and perfect for when you need a delicious and easy dinner!

The lemon brightens this dish, and the peas add a bite and beautiful color to the risotto. Served as a side or main, this recipe is perfect to show off your skills without much work!

My Portuguese Mother // Lemon Risotto
My Portuguese Mother // Lemon Risotto

Ingredients 

  • 2 shallots, finely chopped

  • 1-2  tbsp butter

  • 1-½ cups uncooked arborio rice

  • ½ tsp dried thyme

  • ¼ tsp pepper

  • 4 - 4 ½ cups reduced sodium chicken broth

  • ⅓ cup white white

  • Juice of ½ lemon

  • 1 cup frozen peas, thawed

  • ½ cup parmesan cheese

  • 1 -½ tsp grated lemon peel

Recipe

  1. In a  small saucepan, heat the broth and keep warm. In a large nonstick pot, sauté shallots in butter for 2-3 minutes or until tender.

  2. Add the rice, thyme and pepper; cook and stir 2-3 minutes. Stir in wine and lemon juice. Cook and stir until all of the liquid is absorbed.

  3. Stir in heated broth, a ladle at a time, stirring constantly. Allow liquid to absorb between each addition.

  4. Cook until risotto is creamy and rice is almost tender, around 20 minutes. Add the peas, cheese and lemon peel. Cook until heated through. Serve immediately.