Full Moon Lamb Chops with Midnight Mushroom Risotto

Step 1: Preheat your oven to 400°F (200°C).

Step 2: Season the lamb chops with salt and pepper on both sides.

Step 3: In a mixing bowl, combine the minced garlic, chopped rosemary, and thyme leaves. Add the olive oil and mix well to create a marinade.

Step 4: Place the lamb chops in a shallow dish and pour the marinade over them. Rub the mixture into the chops, ensuring they are evenly coated. Let the lamb chops marinate for at least 30 minutes to allow the flavors to infuse.

Step 5: While the lamb chops are marinating, prepare the Midnight Mushroom Risotto. In a large skillet or saucepan, heat the butter and olive oil over medium heat.

Step 6: Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.

Step 7: Stir in the sliced mushrooms and minced garlic. Cook until the mushrooms are tender and have released their moisture, about 5-7 minutes.

Step 8: Add the Arborio rice to the skillet and toast it for a couple of minutes, stirring constantly to coat the rice with the mushroom mixture.

Step 9: Pour in the white wine and stir until it is absorbed by the rice.

Step 10: Begin adding the warmed broth to the skillet, one ladleful at a time, stirring continuously. Allow each ladleful to be absorbed before adding the next. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente.

Step 11: Stir in the grated Parmesan cheese and season with salt and pepper to taste.

Step 12: While the risotto is cooking, heat an oven-safe skillet over high heat. Once hot, sear the lamb chops for 2-3 minutes on each side to achieve a golden brown crust.

Step 13: Transfer the skillet with the lamb chops to the preheated oven. Roast for about 8-10 minutes for medium-rare, or adjust the cooking time based on your desired level of doneness.

Step 14: Remove the lamb chops from the oven and let them rest for a few minutes before serving.

Step 15: Plate the Full Moon Lamb Chops alongside a serving of Midnight Mushroom Risotto.