Ingredients

2 teaspoons butter or margarine ¼ cup chopped shallots 1 ½ cups medium-grain white rice such as arborio or pearl 1 ½ teaspoons grated lemon peel 4 ½ cups fat-skimmed chicken broth 4 fat-trimmed double-bone lamb rib chops (about 1 ¾ in. thick, 1 ½ lb. total) 1 teaspoon minced garlic ¼ cup balsamic vinegar 1 teaspoon sugar 1 cup slivered fresh mint leaves 3 tablespoons lemon juice

Description

Notes: If Risotto Is Ready Before The Lamb, It Can Be Kept Warm For A Few Minutes.

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