Sunday: lamb chops and risotto

Found some nice lamb chops at the Coop on Saturday and this is what I did with them:

Marinate the chops with lemon juice, olive oil, minced rosemary, chopped garlic, minced lemon zest, black pepper, and salt for a few hours. Cook the chops in the grill pan until they have some good color and are medium rare, let them rest a couple of minutes then serve.

To accompany the lamb we had risotto made with onions, garlic, diced yellow carrots, diced chard stems, white wine, and chicken stock.

For the salad I marinated some halved mini-mozarella balls and grape tomatoes in a dressing of minced onion, olive oil, white balsamico, mustard, salt, and pepper. This we ate over lettuce dressed with the same dressing.

Really nice food.