This elegant yet approachable dish pairs juicy, perfectly grilled lamb chops with a creamy Meyer lemon risotto that’s bright and subtly aromatic. The gentle citrus notes complement the richness of the lamb, while a handful of fresh arugula adds a peppery freshness that’s emboldened by the bite of McCormick Gourmet™ Collection Coarse Ground Black Pepper. Beautifully balanced and full of texture, it’s an ideal meal for spring entertaining or an intimate dinner.
This elegant yet approachable dish pairs juicy, perfectly grilled lamb chops with a creamy Meyer lemon risotto that’s bright and subtly aromatic. The gentle citrus notes complement the richness of the lamb, while a handful of fresh arugula adds a peppery freshness that’s emboldened by the bite of McCormick Gourmet™ Collection Coarse Ground Black Pepper. Beautifully balanced and full of texture, it’s an ideal meal for spring entertaining or an intimate dinner.
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Instructions
Instructions
- For the Risotto, melt butter in large saucepan on medium heat. Add onion; cook and stir 2 minutes or until softened. Add rice; cook and stir 1 minute to toast. Add lemon juice and white wine; cook and stir 1 minute or until almost evaporated.
- Stirring constantly, add warm stock, 1/2 cup at a time, until liquid is absorbed by rice after each addition. (This takes about 25 minutes for all of the stock to be absorbed and the risotto to become thick and creamy.) Stir in black pepper and lemon zest.
- Meanwhile, for the Lamb, mix olive oil, honey, lemon zest, garlic powder, pepper and sea salt in small bowl until well blended. Reserve 1 tablespoon; set aside. Rub lamb evenly with remaining seasoning mixture.
- Grill lamb over medium heat 10 to 15 minutes per side or until desired doneness. Let stand 5 to 10 minutes. Toss arugula with reserved seasoning mixture. Divided arugula among serving plates. Top with risotto. Place a lamb rib section on each plate. Season with Additional salt and pepper to taste; garnish with a twist of lemon, if desired.
