Traditional Greek Grilled Lamb Chop over Mushroom Risotto:
This is dish I WISH I would’ve prepared for the judges on the 3rd Episode of MasterChef Season 4. It’s definitely a more traditional Greek dish, with loads of influence from my culture: Chard yet rare lamb chops, oregano, Kasseri sprinkled throughout and of course LEMON! Hope this dish leaves you feeling a little more Mediterranean… OPA!

 
I’m not too fluent with writing recipes since I rarely use them, so bear with me here!

 

Season 2 Episode 1 – OPA LAMB!


 

Recipe Breakdown

  • Time ( 60 Minutes )
  • Serves ( 2 People )
  • Difficulty ( 8/10 )

Equipment


  • Chef’s Knife

  • Cleaver Knife

  • Grill or Grill Pan

  • Saganaki or Cast Iron Pan

  • 1 Medium Sauce Pan

  • 1 Large Skillet, will be flambéed in

  • 1 Rectangular Pyrex, for Marinating

  • Tongs

  • Cooking Spoons


Ingredients

Lamb Chops & Marinade



  • 4 Lamb Rib Chops, Frech Cut

  • 1 Cup of Extra Virgin Olive Oil

  • 2 Tbsp Fresh Oregano, Minced

  • 1 Tbsp Dried Oregano

  • Juice of 1 Lemon

  • Seasoned w/Salt & Pepper to Taste

  • Mint for Garnish, Minced

Risotto



  • 2 Cups Arborio Rice

  • 2 Cups Chicken Stock

  • 1 Cup of Portabella Mushroom Caps, Chopped

  • 2 Tbsp Butter

  • 1/2 Cup of Metaxa, Brandy or White Wine

  • Seasoned w/Salt & Pepper to Taste


    Saganaki



    • 2 Slices of Kasseri Cheese, ~1/2″ Thick

    • 1 Cup of AP Flour

    • 1/2 Cup of Metaxa

    • Juice of 1 Lemon

    Making the Marinade



    • Combine all your marinade ingredients into a bowl and whisk until all the ingredients are combined.

    • Place your lamb chops in a rectangular pyrex.

    • Pour the marinade over the chops, making sure to coat the lamb thoroughly.

    Flambéing the Mushrooms & Making the Risotto



    • Heat 2 cups of chicken stock in a medium sauce pan over low heat, you want it just want to warm it up.

    • After cleaning the mushrooms, chop the mushroom caps bite sized pieces, keeping in mind that they will wilt & shrink in size once cooked.

    • Melt 2 tbsp of butter in large skillet over medium-medium high heat.

    • Once the butter is melted, add the mushrooms and sauté 3-5 minutes, depending on the thickness of the mushrooms.

    • Just before the mushrooms are fully cooked, remove skillet from the burner.

    • Deglaze the skillet by adding 1/2 cup of metaxa. Get ready, here comes the fire!

    • Return the skillet to the burner and flambé by igniting the liquor with the burner flame or with a grill lighter.

    • Once the flame has lit, continually agitate the skillet, making sure to burn off most of the alcohol.

    • Once the flames dwindle, it’s time to start cooking the rice.

    • Lower your burner to low-medium low & add the rice to the skillet, directly on top of the mushrooms.

    • Ladle a bit of the warmed chicken stock into the skillet & stir continuously.

    • Once the rice has absorbed that chicken stock, add another ladle full & continue to stir.

    • Continue this process until all of the chicken stock as been absorbed by the rice.

    • Grate in 1/4 cup of Kasseri cheese, and fold to combine.

    • Add salt and pepper to taste then remove from heat.

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    Grilling the Lamb Chops



    • Still working on the whole recipe, sorry guys!

    Plating the Dish



    • Spoon some of the risotto int he center of the plate.

    • Add 2 lamb chops on the sides of the risotto. Cross the bones directly over the top of the risotto.

    • Finally, sprinkle some fresh minced mint over the dish.



    OPA!