Baked Lamb Risotto
|Lamb chop||4 (3/4 Inch Thick)|
|Brown rice||3⁄4 Cup (12 tbs), uncooked|
|Canned consomme||10 1⁄2 Ounce, undiluted|
|Carrots||2 , cut into strips|
|Pearl onions/One 16 ounce can onions, drained||10 Small|
|Dry white wine/Sauterne||1 Cup (16 tbs)|
Squeeze lemon over chops; let stand for 10 minutes.
Combine rice, consommé, carrots, onions, and wine in casserole; top with lamb chops.
Cover and bake at 350° for 30 minutes.
Remove from oven; stir rice and add seasonings.
Cover and continue baking 30 ad