Lamb Tenderloin Risotto Bake

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 2 tablespoons extra virgin olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 cups mixed mushrooms, sliced
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups arborio rice
• 4 cups chicken stock
• 3/4 cup wine
• 1 cup frozen peas
• 3/4 cup parmesan cheese
• 2 lamb tenderloin, 1-1/2 pounds total
• 1 teaspoon dried rosemary, crumbled
• 2 cups fresh breadcrumbs
• 1/4 cup pine nuts, toasted
• 2 tablespoons fresh parsley, chopped
• 3 tablespoons butter, melted

Recipe

• 1 in a large saucepan, heat 1 tablespoons of the oil over medium heat.
• 2 fry the onion, garlic, mushrooms and 1/4 teaspoons each of the salt and pepper, stirring occasionally, until softened and the mushroom liquid is evaporated, about 5 minutes.
• 3 add the rice and stir to coat the grains.
• 4 add the stock and wine and bring to a boil.
• 5 cover and reduce the heat to low; cook, stirring once, until the rice is almost tender, about 10 minutes.
• 6 add the peas and parmesan cheese.
• 7 scrape into a 13" x 9" baking dish.
• 8 meanwhile, cut the lamb into 2" thick slices.
• 9 with a meat mallet, pound to 1/4" thickness. sprinkle both sides with rosemary and the remaining salt and pepper.
• 10 in a skillet, heat the remaining oil over medium-high heat and brown the lamb.
• 11 arrange on top of the risotto.
• 12 to make the topping, stir together the bread crumbs, pine nuts and parsley, then drizzle with the butter, tossing to combine.
• 13 sprinkle over the lamb.
• 14 cover with foil and bake in a 375 degree f oven for 20 minutes.
• 15 uncover and bake until the topping is golden, about 10 minutes.