Day One Hundred Twenty Four: Rosemary Lamb and Goat Cheese Risotto

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January 24, 2013 by chicagogrilling365

012We haven’t done lamb since day one.

Day one seems like yesterday and ten years ago at the same time.

Sorry we’ve been doing some kinda vanilla stuff lately.

Between Jenny being sick and my being exhausted/lazy, it’s been a little boring, and I’m sorry.

We don’t try to post so irregularly, but that’s just how it keeps turning out.

Rest assured, we haven’t missed a day yet.

I’m sure you were losing sleep.

015Although we really like our mint/garlic marinade for lamb chops, we had a lot of fresh rosemary at home, so that was the order of the night.

I’ve been promising to make Jenny risotto for a few years now, and I finally delivered.

Lamb is good with red wine.

So I made an easy red wine sauce by reducing a few cups down to about a quarter cup, then mounting it with cold butter to give it some body.

014Jenny loves goat cheese.

So I finished the risotto with that delicious, salty stuff, along with shredded Parmesan and butter.

It ended up being a little stiffer than I’d like, but the flavor was great.

It was good.

016Lamb usually is, as long as you don’t overcook it.

It’s pretty chilly here.

So wherever you are, we hope you’re staying warm.


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