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Black Cherry and Black Pepper Lamb Chops with Sweet Pea Risotto Recipe

Black Cherry and Black Pepper Lamb Chops with Sweet Pea Risotto

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (73)

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Average Rating:

Total Reviews: 73

Showing 31-40 of 73

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  • on February 22, 2007

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    Followed this recipe to the letter and my family loved it. I have a Greek heritage so we eat a good bit of lamb in our family. My Mom loved it as a left over as well. I doubled up the sauce since I had extra chops on hand. Didn't really need to though.

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  • on February 15, 2007

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    I'm not sure how lucky of a guy I am, but my girlfriend does not belive in valentine's day. But I sneaking one in there when she not looking. She was impressed, that it didn't take me long. "It's lot of prep work." I told her. I did everything to the letter(recipe, but I could not find baby veggies. So I used fresh baby spinch, which was the best with the black cherry/balsamic dressing.

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  • on February 14, 2007

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    My husband and I really enjoyed it. I used red wine, instead of white, in the risotto. I thought red would pair better with the lamb chops, and the risotto turned out just fine. Everything tasted great.

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  • on February 14, 2007

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    great sauce... great results with little effort... this would be a great recipe for guys who want to impress their date

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  • on January 06, 2007

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    I doubled this recipe to "Wow" some friends on New Year's Eve. Both the husband and wife cook and they were blown away. They loved it!
    I had never attempted risotto but it was as easy as Rachel makes it look on TV, and the taste was wonderful. Even the microwaved leftovers were great!

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  • on December 04, 2006

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    Fast and easy to make but absoutely delicous. Increasing the amount of jelly in the sauce makes a great dessert sauce as well.

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  • on November 01, 2006

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    and tasty

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  • on October 17, 2006

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    I found this recipe surprisingly easy for how good it was. Simple but with a great finished product. The black cherry topping is good but I would cook at a lower temp and for more time to bring out the flavors, the balsamic really stands out if your not careful. For that matter don?t over cook the lamb, med rare defiantly goes best to bring out the flavor. Don?t skimp on the mint in the risotto, it lent an amazing flavor and balanced well with the lamb. I?ll be making the risotto again with our without lamb that?s for sure.

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  • on August 25, 2006

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    The lamb was off the hook!!! The risotto was good but not spectacular, but that could be because this was my first time to make risotto.

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  • on August 25, 2006

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    it has a very STRONG balsamic taste. It didn't bother me, but my husband doesn't love balsamic like me, so he preferred his chop plain.

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