Grilled Lamb Chops With Meyer Lemon Risotto And Arugula

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Pip & Ebby


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2 tablespoons of butter

1 cup of whole grain rice mix

2 tablespoons of Meyer lemon juice (substitution: 4 teaspoons lemon juice and 2 teaspoons orange juice)

2 tablespoons Limoncello liqueur

4 cups of heated chicken stock

1/4 teaspoon ground black pepper

2 tablespoons fresh lemon thyme leaves (substitution: 2 teaspoons dried thyme leaves)

2 tablespoons olive oil

2 teaspoons honey

2 teaspoons grated Meyer lemon peel

1/2 teaspoon ground ginger

1/2 teaspoon ground black pepper

1/4 teaspoon Sicilian sea salt

1 tablespoon of the seasoning mixture

one 8-rib frenched rack of lamb (1 1/2 pounds)

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