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Oven-baked Risotto with Lamb “Espetada’s”

Posted on February 25, 2009 by in lamb

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Today we are off to Italy and Portugal for our culinary trip. I must say my family and I are enjoying these “journeys” to all the different countries.

I made a dry rub, using some of the more popular flavors and simply just rolled the lamb chops in the rub.

Because I am still going red I wanted to change my risotto a bit by omitting some of the oil, cheese and butter. and I also added only a few slices or chorizo( just enough to impart a lovely smoky flavor to the paella) and the rest was just vegetables. I decide to make an:

Oven-baked risotto with Lamb espetadas. Read more here about espetadas:


2 cups Risotto rice
1 Tbsp oil
1 heaped tsp smoked paprika
1 onion, finely chopped
1 clove garlic, finely chopped
about a 5 cm piece chorizo – sliced thinly
1/2 cup frozen peas
1/2 green pepper – chopped finely
1/2 red pepper – chopped finely
1/2 yellow pepper – chopped finely
1/2 cup white wine
21/2 cups stock – vegetable is fine.

Preheat the ovn to 180C
Heat a cast iron pot and add the oil. Gently saute the onion, garlic, chorizo and smoked paprika until the onion is translucent. Add the peppers and saute for a few more minutes. Now add the rice and make sure that all the grains are coated with the oil. Add the wine and as soon as the wine has been absorbed, add the stock. Cover with a lid or some foil and place in the oven for about 30 minutes. Take the rice out of the oven, add the frozen peas and place back in the oven for another 5 minutes. Finish off with some chopped herbs or your choice! The rice had a lot of Spanish flavors in it, but hey, our minds can take us to any country in the world, right?

For the Espetada

8 lamb chops
2 tbsp fried mixed herbs
1 tsp smoked paprika
1/2 tsp fine nutmeg
1 tsp fine cinnamon
1/2 tsp fine cloves

Mix the dry ingredients and use as a rub for the lamb cutlets. Trim the chops to remove all fat and if our chop has a small bone at the bottom end, remove and roll up the chop to form a found cutlet.( do not remove the little T-bone at the top) Put 2 chops on a skewer and repeat with the other chops. Heat a big skillet until smoking hot, add some oil and pan-fry the espetadas to your liking. Season with salt and pepper. Traditionally, an espetada is made with beef and it hangs on a skewer above your plate.

The rice was creamy and delicious and quite rich, considering that all the ingredients that would traditionally make a risotto rich, were omitted. I had one lamb cutlet and I had some of the rice, but not the chorizo. Served with some baby green leaves, this was indeed a delicious meal.

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20 Responses to “Oven-baked Risotto with Lamb “Espetada’s””

  1. Elra 26 February 2009 at 6:30 am #

    Utterly delicious, and very tempting indeed.

  2. Rose&Thorn 26 February 2009 at 10:17 am #

    Portugal and Italy are my favourite destinations, I really like the look of the oven baked risotto – yummy

  3. Bellini Valli 26 February 2009 at 2:19 pm #

    This sounds delicious Nina and “red” too. Congratulations on all your red dishes this month and for raising awareness.

  4. Snooky doodle 26 February 2009 at 9:19 pm #

    what a nice recipe! looks delicious

  5. Peter M 26 February 2009 at 9:38 pm #

    Whoa, a feast for the eyes and tummy! The flavourings for the lamb is fantastic!

  6. Merlotti 26 February 2009 at 9:46 pm #

    mmm – looks delicious and can’t wait to give it a try! Lamb and risotto – think I’ll give it to the boyfriend to do this weekend!

  7. Lo 26 February 2009 at 10:49 pm #

    Oh, wow. When Peter twittered this, I had to come check it out. Absolutely succulent! Love the combo.

  8. Maryann 26 February 2009 at 11:36 pm #

    Hi Buddy! Again..a winner! πŸ™‚

  9. Sophie 27 February 2009 at 11:47 am #

    MMMMM….could you come over & make this as lunch for me? MMMMM…

  10. Sophie 27 February 2009 at 6:55 pm #

    Gorgeous dish! The rub sounds especially tasty, with all of those aromatic spices!

  11. Emily 28 February 2009 at 1:05 pm #

    Mmm, this is exactly what I’m craving right now.

    Have fun on your trip! I’m so jealous!

  12. Lori Lynn 28 February 2009 at 10:42 pm #

    Wow Nina it sounds delicious. And that photo is electric! The colors and image jump right out. Fabulous!

  13. Kevin 28 February 2009 at 11:49 pm #

    I like the sound of a baked risotto. It sounds much easier. I will have to try one.

  14. elly 1 March 2009 at 4:39 am #

    The flavors in this sound amazing. Mmm. I’ve never baked risotto, but I’ve always wanted to give it a try.

  15. glamah16 1 March 2009 at 9:33 pm #

    Gorgeous. I love lamb and nice to see it presented this way.

  16. Helene 1 March 2009 at 9:38 pm #

    Oh my! you come up with meals that are so mouthwatering.

  17. JennDZ - The Leftover Queen 1 March 2009 at 9:50 pm #

    I love lamb! This looks incredible!

  18. Jeanne 20 March 2009 at 7:50 pm #

    Oh that looks divine… The lamb has me drooling, and smoked paprika just makes everything better I say πŸ™‚

  19. Jan 5 June 2009 at 4:33 pm #

    I must have missed this when you first posted it – just come across it and it looks dee-lish!
    I will have a go at this one!
    I just wish I'd seen it earlier today – it's too late now but it's made me not want what I'm cooking for dinner LOL

  20. Jara 22 March 2011 at 5:52 am #

    Very nice combination…looks definitely delicious!

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