Minty lamb chops with watercress risotto recipe | Sainsbury`s Magazine

Name: Minty lamb chops with watercress risotto recipe | Sainsbury`s Magazine
Total time: 45 min
Ingredients: 4 Taste the Difference Welsh Hill lamb cutlets; handful of fresh mint, plus extra to garnish; 1 garlic clove; zest and juice of ½ lemon; 1½ tbsp olive oil; 30g feta, to serve; 80g watercress; 800ml hot chicken stock, made with 1 stock pot or cube - use gluten-free stock if required; 1 tbsp olive oil; 1 onion, finely chopped; 2 garlic cloves, finely sliced; 200g risotto rice; 150ml white wine; zest of ½ lemon; 30g Parmesan, finely grated

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A great Sunday lunch, or special supper for two. The rich sweetness of the lamb is complemented by the peppery, fresh watercress risotto.

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Ingredients

4 Taste the Difference Welsh Hill lamb cutlets
handful of fresh mint, plus extra to garnish
1 garlic clove
zest and juice of ½ lemon
1½ tbsp olive oil
30g feta, to serve
80g watercress
800ml hot chicken stock, made with 1 stock pot or cube - use gluten-free stock if required
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely sliced
200g risotto rice
150ml white wine
zest of ½ lemon
30g Parmesan, finely grated