Roasted Lamb Loin with Porcini Risotto

Lamb is an oft-overlooked option for easy weeknight meals which is a shame. It is a marvelously flavorful protein around which many different meals can be built. This recipe is an elevated but still easy-to-make dish made with lamb chops and our Porcini Risotto.

Roasted Lamb Loin with Porcini Risotto


  • 4 lamb loin chops
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 tomato, chopped
  • 1 small onion, chopped
  • 2 garlic cloves, smashed
  • 2 cups beef broth
  • 4 cups broth or water
  • 1 tablespoon olive oil
  • 1 cup Porcini Risotto
  • 2 tablespoons butter
  • 2 tablespoons Parmesan cheese, grated
  • 1 teaspoon rosemary


  1. Preheat oven to 300°F.
  2. Place the lamb chops in an 8-inch skillet and sprinkle with the salt, ground black pepper and rosemary. Drizzle lamb with olive oil and add the tomato, onion and garlic to the pan. Cover the pan with aluminum foil and place in oven for 2 hours.
  3. Add beef broth to the skillet and return to the oven. Continue roasting for another 2 hours.
  4. When the meat is fork tender remove it from the liquid and set it aside. Strain the liquid and skim off the fat. Simmer in a small pan over medium heat until reduced by half.
  5. While the braising liquid reduces, heat remaining 4 cups broth to simmer and reserve. Heat olive oil in large saucepan over medium heat. Add Porcini Risotto and stir quickly until rice is well coated and opaque, about 2 minutes. Add 1 cup warm broth to rice. Cook, stirring, until rice has absorbed liquid. Add remaining liquid 1 cup at a time, cooking and stirring until rice absorbs all the liquid after each addition and rice is tender but firm.
  6. Remove risotto from heat and stir in butter, stirring until creamy, then add the Parmesan cheese.
  7. To serve spoon the Porcini Risotto onto plates and shred the lamb into pieces. Arrange the lamb on risotto and spoon some of the reduced braising liquid over meat and rice.


Makes about 4 servings