Grilled Lamb Chops with Meyer Lemon Risotto and Arugula

Grilled Lamb Chops with Meyer Lemon Risotto and Arugula

Grilled Lamb Chops with Meyer Lemon Risotto and Arugula

Prep Time
20 Minutes
Cook Time
45 Minutes
Ingredients
18
Servings
4
Ingredients
  • For the Meyer Lemon Risotto and Arugula:

  • 2 tablespoons butter

  • 50 gram (2 ounce) onion, chopped

  • 100 gram (4 ounce) whole grain rice

  • 2 tablespoons Meyer lemon juice

  • 2 tablespoons Limoncello liqueur

  • 1.2 litre chicken stock, heated

  • 1/4 teaspoon Coarse Ground Black Pepper

  • 50 gram (2 ounce) arugula

  • Lamb Chops:

  • 2 tablespoons fresh lemon thyme leaves

  • 2 tablespoons olive oil

  • 2 teaspoon honey

  • 2 teaspoon grated Meyer lemon peel

  • 1/2 teaspoon Ground Ginger

  • 1/2 teaspoon Coarse Ground Black Pepper

  • 1/4 teaspoon Sea Salt, Gourmet Collection Sicilian

  • 675 gram (1 1/2 pound) rack of lamb, cut into 2-rib portions

Key Products
Ground Ginger

Product Information

£ 1.70/unit,26g
Coarse Ground Black Pepper

Product Information

£ 2.20/unit,33g

Instructions

  • 1 For the risotto, melt the butter in large saucepan on medium heat. Add onion, cook and stir for 2 minutes or until softened. Add rice, cook and stir for a further minute to toast rice. Add lemon juice and Limoncello liqueur, cook and stir 1 minute or until almost evaporated.
  • 2 Stirring constantly, add warm stock 125ml at a time until the liquid is absorbed by the rice after each addition. (It takes about 25 minutes for all of the stock to be absorbed and the risotto to become thick and creamy), season with Black Pepper.
  • 3 Meanwhile, for the lamb chops, mix the lemon thyme, oil, honey, lemon peel, Ginger, Black Pepper and Sea Salt in small bowl until well blended. Rub 1 tbs of the seasoning mixture on lamb chops.
  • 4 Grill the lamb over medium heat for 10 - 15 minutes per side or until desired doneness. Let stand for 10 minutes, divide arugula among each plate and top with risotto. Place a lamb chop on each plate and drizzle with remaining seasoning mixture.
  • 5 Cook’s Notes: If Meyer lemons are unavailable, use 4 teaspoons lemon juice and 2 teaspoons orange juice in the risotto and grated lemon peel in the lamb chops. If fresh lemon thyme is unavailable, substitute 2 tsp Schwartz Thyme Leaves.