Sri Lankan Curry Porterhouse Lamb Chops
with Coconut Risotto
(recipe serving size: 3-4 people)
For the lamb chops:
3.5 lb lamb loin chops (8 chops 1.5 inch thick)
2 tb olive oil plus 1 tb for the pot
1 tb Sri Lankan curry
2 tsp kosher salt
2 tsp dried oregano
1 tsp smoked paprika
1 tsp cracked black pepper
1/4 tsp ground cardamom
Preheat oven to 350 degrees.
Coat the chops in 2 tablespoons of olive oil and the spice blend and marinade in the refrigerator for 1 hour.
Heat 1 tablespoon of olive oil in a dutch oven or other high-sided oven-safe pot over medium to medium-high heat. Sear the lamb chops for 2 mins on one side, 30 seconds on each edge and 1 minute on the uncooked side. Remove the chops from the pot and set them aside.
For the onion sauté:
1 large sweet onion, sliced into 1/2-inch slices
1 tb olive oil
1/2 tsp kosher salt
1/4 tsp cracked black pepper
Add the tablespoon of olive oil and the sliced onions to the pot you used for the lamb. Season with the salt and pepper and sauté for 8-10 minutes.
For the braise:
2 cups albariño wine (or another dry white wine)
2 cups chicken stock
12 basil leaves, chopped
1/4 cup cilantro, chopped
6 cloves garlic, smashed
1 tsp Sri Lankan curry
1 tsp kosher salt
1/2 tsp crushed red pepper flakes
2 bay leaves
Add the wine to the onions and return the lamb chops to the pot. Simmer for 2-3 minutes. Add the chicken stock, basil, cilantro, garlic, bay leaves, salt, crushed red pepper flakes and curry powder. Bring to a vibrate boil and place in the oven with the lid on. Cook for 2 hours.
Remove the lamb from the pot and strain the braising liquid into a bowl. Remove the bay leaves and reserve the braised onions and garlic.
Set aside 1 cup of the braising liquid. Return the rest of the braising liquid to the pot along with the lamb and keep warm in the oven (200 degrees).
For the risotto:
1 1/4 cup arborio rice (risotto)
2 1/2 cups chicken stock
1 cup reserved braising liquid
1 cup unsweetened coconut milk
1 tb olive oil
Reserved braised onions and garlic
In a large non-stick skillet, heat the olive oil over medium heat. Add the reserved braised onions and garlic. Follow by adding the arborio rice and incorporate the onions and garlic with the rice with a spoon.
Combine the chicken stock with the reserved braising liquid and start the cooking process by adding 1 cup of the newly-combined stock to the pan. Stir the rice until all of the liquid has evaporated and then add another cup. Repeat this process, stirring continuously. Add 1/2 cup of the coconut milk to the last 1/2 cup of stock and pour it all into the pan of rice. Once the rice is tender, add the last 1/2 cup of coconut milk directly to the pan and stir it into the rice until fully incorporated. The seasoning should be perfect by now, but salt and pepper to taste based on preference.
Bringing it all together:
Chopped basil and cilantro for garnish
Crushed red pepper flakes for garnish and extra heat
Divide the risotto into individual dining bowls and place 2 of the lamb chops at the center of each serving of risotto. Pour some of the additional braising liquid over the lamb and garnish with the herbs and pepper.
Enjoy while warm!