4 racks of lamb
Salt and black pepper from a grinder
½ dl olive oil
Green risotto
2–3 shallots
2–3 cloves of garlic
50 g butter
3 dl risotto rice
2 dl dry white wine
7–8 dl chicken stock
juice and zest of one lemon
2 dl minced herbs (e.g. leaf parsley, thyme, coriander)
2 tbsp olive oil
1 dl parmesan flakes
Bring the rack of lamb to room temperature one hour before grilling and trim away excess membranes. Cut the rack into chops. Lightly brush the lamb chops with oil and season with salt and pepper.
Prepare the green risotto. Mince the shallots and garlic. Quickly sauté in butter, then add the risotto rice. Keep mixing until the rice turns translucent. Add the white wine and bring to boil. Pour the chicken stock into the mixture in small doses, adding more when the rice has absorbed the fluid. Allow to boil on low heat for about 20 minutes. Well cooked risotto should be moist and juicy. Puree the herbs, the lemon zest and the lemon juice with the olive oil and mix in with the risotto near the end of the cooking time. Add in the parmesan, too.
Grill the lamb chops on high heat (about 225–250 degrees Celsius) for a few minutes on both sides. Do not flip for the first time until juices start to rise to the surface. You can also grill some thin carrot sticks to add some more color to the meal.
Serve the lamb chops with green risotto, garnish with fresh herbs and parmesan flakes!
