Recipes & Tips

New Zealand Grass-Fed Lamb Chops with Spinach & Pea Risotto Recipe

  • Servings: 4
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes

Bite into these delicious New Zealand grass-fed lamb chops with spinach and pea risotto. They are sure to be a crowd pleaser!


For the Lamb:

  • 4 New Zealand grass-fed lamb loin chops (Tip: Look for the Taste Pure Nature logo)
  • 1 egg
  • ¼ cup flour
  • ½ cup fine dried breadcrumbs
  • 2 tablespoons oil
  • Salt and pepper, to taste

For the spinach and pea risotto:

  • 2 tablespoons oil
  • 1 tablespoon butter
  • 1 small onion, finely sliced
  • 2 cloves garlic, crushed
  • 1 ½ cups risotto rice
  • 3 1/3 cup chicken stock, hot
  • 1 1/4 cups spinach leaves, wilted and chopped
  • 2 cups frozen green peas
  • Lemon for squeezing
  • A few mint leaves, torn or shredded
  • Salt and pepper, to taste


For the lamb:

  • 1. Preheat the oven to 350°F.
  • 2. Line a shallow roasting dish with baking paper.
  • 3. Beat the egg in a shallow bowl and season with salt and pepper. Place the flour on one plate and the breadcrumbs on another.
  • 4. Place one lamb chop in the flour, dusting off excess. Dip in the egg until it is well coated. and then place into the breadcrumbs, pressing them on so the chop is covered. Place the lamb chop in the roasting dish. Repeat with remaining chops.
  • 5. Drizzle with the oil, cover dish with foil and place in the oven to cook for 25 minutes.
  • 6. Remove the foil, turn chops over and return to the oven for another 5 minutes.

For the spinach and pea risotto:

  • 7. While the lamb chops are cooking, make the risotto. Heat the oil and butter in a heavy-based saucepan. Add the onion and garlic and cook over a low heat until they are soft but not colored. Add the rice and stir until the rice is well coated with oil.
  • 8. Add 1 cup of hot chicken stock and stir. Allow risotto to cook and the stock to be almost completely absorbed by the rice before adding another cup of stock. Continue adding stock and stirring frequently until the rice is almost cooked, about 20 minutes. Season with salt and pepper.
  • 9. Add the spinach and peas along with more stock and cook until the rice is tender and creamy, about 5 minutes.

To serve:

  • 10. Spoon risotto into shallow bowls and top with a lamb loin chop. Squeeze lemon juice over the top and garnish with mint leaves.
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