Source:Johnny's Italian Steakhouse
Two 3 oz bone-in lamb chops marinated in 1 oz Dijon, 1 oz balsamic vinegar and 1 Tbsp finely chopped fresh rosemary.
3 oz cooked risotto
2 oz chicken stock
1 oz Parmesan cheese
4 fresh asparagus
mint pesto--2 oz fresh mint, 5 oz toasted pine nuts, 1 oz olive oil
Marinate lamb chops for 3-4 hours. Sear chops over high heat. Cook risotto in skillet, add chicken stock and fresh Parmesan cheese. Scoop risotto onto plate, place 4 lightly cooked asparagus on top of risotto. Place lamb chops on plate and top them with mint pesto and serve!