Lamb Chop with Rhubarb Chutney and Pea Risotto

Preparation

1. Step 1 - 🌡️👋🏽👋🏽
   Preheat the oven to 400°F.
2. Step 2 - 🧂🍴🐑
   Season the lamb chops with salt and pepper and set aside.
3. Step 3 - 🍴🍯🍎
   In a medium saucepan, combine the rhubarb, honey, and apple cider vinegar. Simmer over medium heat until the rhubarb has broken down and the mixture is thickened, about 15-20 minutes. Set aside to cool.
4. Step 4 - 🍴🐖🍳
   In a large pot or Dutch oven, cook the pancetta over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the grease in the pot.
5. Step 5 - 🍴🍚🔥
   Add the arborio rice to the pot and cook, stirring frequently, until toasted and fragrant, about 2-3 minutes.
6. Step 6 - 🍴🌿🥣
   Add the peas and slowly stir in the chicken broth, one cup at a time, stirring constantly and waiting until each cup has been absorbed before adding the next.
7. Step 7 - 🍴🧀🍝
   Once all the broth has been absorbed and the rice is creamy and tender, stir in the grated Parmesan cheese and crispy pancetta.
8. Step 8 - 🔥🍴🐑
   Meanwhile, heat a cast-iron skillet over high heat. Add the olive oil and let it heat up for a minute or two, until it’s almost smoking. Add the seasoned lamb chops to the cast-iron skillet and sear for 3-4 minutes on each side, until dark brown and caramelized.
9. Step 9 - 🍳🌡️🍖
   Transfer the skillet to the oven and bake for an additional 5-6 minutes, until the lamb chops are cooked to medium rare.
10. Step 10 - 🍽️👨🏻‍🍳🔥
    To serve, plate the lamb chops and top each with a dollop of rhubarb chutney. Spoon the pea risotto on the side and serve hot.