Grilled Lamb Loin With Risotto Milanese

• 2 (12 oz) lamb loins
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1/4 cup fresh rosemary leaves
• None None Risotto Milanese
• 6 1/2 tbsp butter
• 1 None onion, finely chopped
• 1 clove garlic, minced
• 8.75 oz Arborio rice
• 1/2 cup dry white wine
• 4 cups hot chicken stock, combined with 2 cups water
• 1/3 cup Parmesan cheese, grated
• 2 tbsp fresh parsley, roughly chopped

1. Coat lamb with olive oil, lemon juice and rosemary. Cover and chill for 1 hour, or overnight.
2. Melt 2 1/2 tbsp butter over high heat. Saute onion and garlic for 3-4 mins, until tender. Add rice. Cook, stirring, for 1 min. Add wine. Cook for 1-2 mins, until almost evaporated. Add hot stock, 1 cup at a time, stirring between additions, until all liquid has absorbed, around 20 mins.
3. Meanwhile, preheat grill. Cook lamb for 2-3 mins per side for medium, or until cooked to your liking. Let rest for 5 mins then slice.
4. Stir remaining butter, Parmesan and parsley into risotto. Serve with sliced lamb.

lamb loins, olive oil, lemon juice, rosemary, butter, onion, clove garlic, rice, white wine, chicken, parmesan cheese, parsley

Taken from recipes-plus.com/api/v2.0/recipes/26009 (may not work)