Lamb chops and an unconventional risotto

Finally, I have a post that is not about seafood.
I had these lovely lamb chops today and was thinking of what to serve it with. I usually have plain boiled rice with everything, which is like oxygen for Asians like me…. but I wanted to have something a bit special. Even though it is summer in Australia and the temperature is like 30 degrees, I decided to make a pumpkin risotto! I didn’t have any arborio  rice either, but who cares.. I used some thai long grain rice instead… talk about a multicultural dish lol. For the lamb chops I went for a moroccan style spice rub, which actually translates to a whole lot of paprika, cumin and coriander powder.

Here’s a picture of the dish.. I am yet to make the pictures look profesh and good… and I know that the liquid pooling at the bottom of the dish looks kind of yuck and insipid, but I promise that it is delicious, its actually the meat juices from the lamb.  Let’s just focus our eyes on that charring instead mmmm




NOTE: start your risotto off first then when its about done, start on your lamb. A degree of multi-tasking is needed


  • 6 lamb cutlets
  • 3/4 tbsp paprika
  • 1 tsp cumin
  • 1tsp coriander powder
  • 0.5 tsp chilli powder
  • 0.5 tbsp sugar
  • 1.5 tsp salt
  • pepper
  • Drizzle of oil and more for frying
  • A wedge of lemon to use later
  1. Combine everything except the lemon, and rub into the lamb. Let it sit and marinate for at least an hour.
  2. Heat a pan on medium to high heat and pour in some oil and wait until the pan is hot
  3. Carefully place in cutlets one at a time and evenly spaced around pan. If there’s not enough space, don’t force it, you may have to wait and fry off some of the others first.
  4. After frying for around 3 minutes, turn over.. You may have to judge for yourself. I prefer medium-rare (but leaning towards medium). Fry for another 3-4 minutes.
  5. Once its about to be done, squeeze in some lemon juice, covering all the lamb cutlets and take out of pan.


  • 1-2 cups of rice (really depends on how much you want, 1 cup should feed 2 people fine). I used long grain but if you have arborio, go ahead and use that
  • half an onion chopped finely
  • 2 cloves of garlic chopped finely
  • 150-200 gram pumpkin (cubed into really small pieces, around 1.5 cm cubed)
  • Sprinkle of sage
  • salt and pepper
  • sugar
  • Oil
  • A sprinkle of mixed herbs such as thyme, rosemary
  • Chicken stock (buy around 2 litres just incase your rice takes a while to cook)
  • Splosh of white wine (optional)
  • half a cup of cooked corn kernels (I just cut some off a cob and boiled it for around 1 minute)
  1. First you need to cook your pumpkin. Heat oil on medium heat on pan/pot (with a lid) and place in pumpkin cubes. Let cook for around 2 minutes.
  2. Add in some salt and pepper and a sprinkle of sage. Mix it abit and turn the heat to low-medium and cover with lid. This will allow the pumpkin to cook faster and steam in their own liquid. Cook for around 8-10 minutes until it is soft and mashable
  3. Mash up the pumpkin and set aside in a bowl
  4. Heat oil on medium heat in a clean pan
  5. Add in onion and garlic and fry for a bit until translucent, then add in a sprinkle of mixed herbs. Mix for a bit and then add the rice.
  6. Stir the rice and let it fry off for a while (~1 min), then add in the white wine and let the alcohol cook off a bit.
  7. Add in a ladle of chicken stock (evenly) and stir the rice a bit. Now is the point of time where you are stuck at the stove until the risotto is done.
  8. When the rice has absorbed the chicken stock, then add in another ladle. When you stir, you are massaging the rice and helping it release a bit of the starch to make it creamy. Don’t mix too vigorously but gently and making sure the rice from the sides are being pushed to the middle and to the bottom where the heat is.
  9. Keep ladling in chicken stock and letting it get absorbed into the rice until done. You will have to try a bit of the risotto to see whether it is to the texture you want. Ideally, you want the rice to just be cooked without any hard or chalky white bit in the centre.
  10. At this step, you want to season lightly with salt and pepper and remember to taste! 
  11. After it is to your desired taste, add in the mashed pumpkin and corn kernels. Stir and make sure the pumpkin has dispersed fully throughout the rice. You want to have that orange tinge. Taste again
  12. Dish out and serve with your lamb. Enjoy!

2 thoughts on “Lamb chops and an unconventional risotto

    • Thanks so much 🙂
      I should give couscous a try, I think I’ve only had it 2 or 3 times in my life but I’ve seen people mix in pomegranate seeds when they serve it with lamb..a much more healthier alternative to risotto haha

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