Cardamom-Crumbed Lamb Chops With Risotto Milanese

• 1/4 cup flour
• 1 None egg
• 1 cup stale breadcrumbs
• 1 tsp finely grated lemon peel
• 1 tbsp ground cardamom
• 1/2 cup finely chopped fresh flat-leaf parsley
• 16 None lamb chops, french trimmed
• 1/4 cup olive oil
• None None FOR THE RISOTTO MILANESE
• 3 cups chicken stock
• 2 tbsp olive oil
• 1 clove garlic, crushed
• 1 medium onion, coarsely chopped
• 1 1/4 cups arborio rice
• None None Pinch saffron threads
• 1/4 cup dry white wine
• 4 oz baby spinach leaves
• 2 tbsp butter

1. Place flour in small shallow bowl. Whisk egg in separate small shallow bowl. Combine breadcrumbs, lemon peel, cardamom and parsley in separate medium shallow bowl. Lightly coat lamb chops in flour; shake off excess. Dip in egg, then crumb mixture, pressing firmly. Place chops, in single layer, on tray. Cover and refrigerate until required.
2. For the risotto, bring stock and 2 cups water to a boil in medium saucepan. Reduce heat to low; simmer, covered. Heat oil in large saucepan on medium heat. Cook garlic and onion, stirring, until onion softens. Add rice and saffron; stir rice to coat in mixture. Add wine; bring to a boil. Reduce heat to low; simmer, stirring, 2 mins.
3. Stir in 1 cup of the simmering stock mixture; cook, stirring, until liquid is absorbed. Continue adding stock mixture, in 1-cup batches, stirring until liquid is absorbed after each addition. Total cooking time should be about 35 mins or until rice is just tender. Stir spinach and butter into risotto just before serving.
4. When risotto is almost cooked, heat oil in large skillet on medium-high heat. Cook lamb chops, in batches, until browned on both sides and cooked to desired doneness. Serve with risotto.

flour, egg, breadcrumbs, lemon peel, ground cardamom, parsley, lamb chops, olive oil, risotto milanese, chicken stock, olive oil, clove garlic, onion, arborio rice, saffron threads, white wine, baby spinach, butter

Taken from recipes-plus.com/api/v2.0/recipes/36620 (may not work)