Johnny's Dijon and Rosemary Glazed Lamb Chops

By WEEK Reporter

Johnny's Dijon and Rosemary Glazed Lamb Chops

Source:

Johnny's Italian Steakhouse

Ingredients

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

Directions

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!