Source: Carmelo Mauro, owner of Carmelo’s Ristorante
Houston Restaurant Week event chairwoman and Houston restaurant journalist
Cleverley Stone brings Carmelo Mauro of Carmelo’s Ristorante to FOX 26 to show us how to make lamb chops Italian style. This dish is being served at Carmelo’s throughout Houston Restaurant Week, which benefits End Hunger Network.
To view all 53 menus from participating restaurants click www.HoustonRestaurantWeek.com.
Click here to watch Carmelo and Cleverley prepare the recipe on FOX 26 Morning News.
Serves 4
Risotto
Ingredidents
- ½ cup Arborio rice
- ½ oz. butter
- 2 cups of vegetable broth
- 1 oz. blended sweet peas
- ½ cup sweet peas, whole
- 2 oz. Parmiggiano Reggiano
Directions
- Sauté the rice with the butter, slowly add the broth.
- Once the rice is al dente add the blended sweet peas and stir.
- Add the whole sweet peas and keep stirring, add the Parmiggiano.
Wild Mushroom Ragout
Ingredients
- ½ onion
- 2 oz. dry red wine
- 6 leaves of fresh mint
- 2 oz. Shiitake mushrooms
- 2 oz. Oyster mushrooms
- 2 oz. Crimini mushrooms
- ½ cup of lamb demi-glace
- 4 green shallots
- Sauté chopped onions, add red wine and reduce to 1/2.
- Add the mint, sliced mushrooms, demi-glace, shallots.
Lamb Chops
Ingredients
- 8 – 4 oz. lamb chops
- Olive oil
- Grill the lamb chops, add salt and pepper to taste.
- Place lamb chop on a plate, top with the mushroom ragout.
- Shape the risotto with a demi-tasse cup and place the risotto on each side of the lamb chop.
