BBQ Citrus Lamb Chops with Pumpkin Risotto and Snap Peas

Serves 2
Preparation time: 8 minutes
Cooking time: 30 minutes

4 small chump chops (or loin or leg chops)
1 small lemon, juiced and zested
2 tsp soft brown sugar
1 tbsp olive oil


200g peeled pumpkin, cut into 1.5cm cubes
1 tbsp olive oil
1/2 small onion, finely chopped
165 g (3/4 cup) risotto (Arborio) rice
3 – 3 1/2 cups boiling chicken or vegetable stock
2 tbsp grated Parmesan
200g snap peas

Place the chops in a shallow dish. Whisk together the lemon juice, zest, sugar and olive oil until the sugar dissolves and pour over the chops. Marinate while you prepare the risotto.

Steam or microwave the pumpkin cubes until tender and reserve. Heat the oil in a saucepan and add the onion. Cook for 2 minutes, add the rice and stir while cooking for 1 minute.

Add 1/2 cup of the hot stock to the rice and stir constantly over a medium heat. Continue add more stock, 1/2 cup at a time stirring constantly, until all the stock is absorbed and the rice is tender and creamy. Remove from the heat and stir in the parmesan and cooked pumpkin cubes. Season to taste with salt and pepper and keep warm while you cook the chops.

Heat a barbecue and cook the chops, brushing frequently with the marinade, for 5 minutes on each side, or until cooked to your liking. While the chops are cooking steam or microwave the snap peas until just tender.

Serve the chops on top of the pumpkin risotto, accompanied by the steamed snap peas.

For more delicious beef and lamb recipes, please go to

BBQ Citrus Lamb Chops with Pumpkin Risotto and Snap Peas