2 each Rack of Lamb, frenched, cut in 2-rib portions
Meyer Lemon Risotto
In a heavy bottom saucepan over medium heat, melt butter. Add onion and sauté until softened. Add rice and stir to until lightly toasted.
Add lemon juice and Limoncello. Stir until liquid is absorbed. Stirring consistently, add 1/2 cup of the first amount of hot stock at a time, allowing liquid to be absorbed after each addition, until all stock is used. Stir in salt and pepper. Cool on a sheet tray and hold ambient for service.
Set grill to medium high. For each serving, grill 2 portions of marinated lamb chops to desired doneness.
While lamb is grilling, finish risotto by heating 1 cup of partially cooked rice in a saucepan. Add 1/2 cup remaining hot stock. Stir until fully absorbed. Remove from heat. Add 1/4 cup heavy cream and 2 tablespoons parmesan cheese. Stir in 1 cup arugula.
Place finished risotto on desired plate. Decoratively place lamb chops overtop of risotto. Garnish as desired. Serve hot.
This risotto could be made with a wild rice blend for a whole grain, heartier version.
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