with Sun-dried Tomato Pesto & Lavender-Pea Risotto
6 Lamb Chops
Kosher salt & pepper, to taste
1 cup Green Olives, chopped
1/2 cup Pine nuts, toasted and chopped
2 Tbs Oregano, chopped
1/4 cup Dijon Mustard
English pea-Lavender Risotto, recipe follows
Sun-dried Tomato Pesto, recipe follows
Season lamb with salt and pepper; sear or grill each side of the chop. This is to add flavor, not to cook it all the way through. Allow to cool. Combine the olives, pine nuts, and oregano and mix well. Brush each side of the lamb chops with Dijon mustard. Pack on the olive mixture and refrigerate.
While the rice is cooking, preheat an oven to 400 degrees. Put in the lamb and cook to an internal temperature of 130 degrees. This will be 8 to 10 minutes. Allow to rest for 10 minutes before serving.
Serve with English pea and lavender risotto, and top with sun-dried tomato pesto.
6 cups Chicken or Vegetable stock, or water
1 cup arborio rice
1/4 cup Onion, minced
2 Cloves of Garlic, minced
1/4 cup Fennel bulb, diced
1 cup English peas
1/2 tsp Dried Lavendar
1 Tbs Roasted Garlic
1/3 cup Parmesan Cheese, grated
Bring stock or water to a boil, then shut off. Heat a sauce pan over medium heat. Add the olive oil, onion, and fennel. Saute until onion starts to wilt, about 5 minutes. Add the garlic and rice to the pan and sauté for 1 more minute. Ladle in enough liquid to cover the rice and bring to a boil. Keep adding liquid a little at a time as it gets absorbed, until rice is cooked all the way through. When rice is almost done, add the peas, lavender, roasted garlic, and parmesan. Season with salt and pepper.
1 cup Sun-dried tomatoes, chopped
1 medium shallot, minced
3 Clove of Garlic, minced
2 Tbs Parmesan Cheese
2 Tbs Lemon Juice
1/2 cup Extra Virgin Olive Oil
Combine all ingredients. Season to taste with salt and pepper. Allow to sit for 30 minutes before serving.