Gremolata Lamb Racks With Parsley And Chili Risotto

• 1/2 cup fresh flat-leaf parsley, coarsely chopped
• 1 tbsp finely grated lemon peel
• 1/3 cup finely grated Parmesan cheese
• 3 cloves garlic, crushed
• 1 tbsp olive oil
• 2 None French-trimmed lamb racks (8 chops each)
• None None FOR THE RISOTTO
• 3 cups chicken stock
• 1 None onion, chopped
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 1 tsp finely grated lemon peel
• 1 None fresh small red Thai chili pepper, finely chopped
• 1/2 cup finely grated Parmesan cheese
• 2 cups loosely packed fresh flat-leaf parsley leaves

1. Preheat the oven to 400u0b0F. For the gremolata, combine parsley, lemon peel, Parmesan cheese, garlic and oil in a small bowl.
2. Place lamb in an oiled large shallow baking pan. Press gremolata mixture onto each rack. Season. Roast for 30 mins, or until lamb is cooked to desired doneness.
3. Meanwhile, for the risotto, bring stock and 3 cups water to a boil in a medium saucepan. Reduce heat to low; simmer, covered. Heat oil in a large saucepan on medium heat. Cook onion, stirring, until softened. Add rice; stir to coat in onion mixture. Add wine; cook, stirring, until liquid is absorbed.
4. Stir in 1 cup simmering stock mixture; cook, stirring, on low heat until liquid is absorbed. Continue adding stock mixture, in 1-cup batches, stirring, until liquid is almost absorbed after each addition. Total cooking time should be about 35 mins, or until rice is tender. Just before serving, stir in lemon peel, chili pepper, Parmesan cheese and parsley. Season to taste.
5. Cut each lamb rack in half. Serve with risotto.

parsley, lemon peel, parmesan cheese, garlic, olive oil, lamb, risotto, chicken stock, onion, arborio rice, white wine, lemon peel, chili pepper, parmesan cheese, parsley

Taken from recipes-plus.com/api/v2.0/recipes/34452 (may not work)