I love these little chops. They are like mini versions of a T-bone steak. You can get your lamb fix without breaking the bank for the rack of lamb. These two were a good portion size for me and I only had to shell out around $9 at Central Market. The preparation is the same as steak. Let them come up to room temperature (so they cook evenly) then, salt & pepper and into a hot cast iron pan with canola oil (low smoke point). I cooked them four to five minutes a side over high heat. They came out a rosy medium rare.
I try never to use water if I can use stock. Rice is a great example. It soaks up any flavor you give it. Making a quick vegetable stock gives risotto a whole different dynamic. I save my carrot, onion and celery trimmings in an old milk carton and keep them in the freezer for just such an occasion.
Stir, stir, stir. A ladle of stock at a time. I let the pan go almost dry. I think it helps release more starch which gives the rice a creamy texture. That and a handful of Parmesan. Don’t forget the Thyme!
My wife would rather hug a lamb than eat one. So, it’s split entrees time! Pan roasted, local Shiitake Mushrooms with Thyme Risotto.