Grilled lamb chops with Meyer lemon risotto and arugula...and a GIVEAWAY, courtesy of McCormick!

A while back, McCormick contacted me and asked me if I would like to create (and blog about) a recipe based on one of their 2012 Global Flavor Forecast flavor pairings. My answer was, Heck yes! From their list of unique flavor pairings, I chose Meyer Lemon with Lemon Thyme, Limoncello and Lemon Peel. I received a kit in the mail, along with this Grilled Lamb Chops with Meyer Lemon Risotto and Arugula recipe. Dan and I both loved everything about it! It was tasty, unique and fresh, and I am very excited about the leftovers that I get to eat later today.

The most exciting part about this experience is that I get to offer one of my readers a McCormick Flavor Forecast kit, as well! I will pick a comment at random, and McCormick will send you a kit in the mail. Easy peasy!

To enter to win a McCormick Flavor Forecast Kit (includes: 1 Global Flavor Forecast Report, a $25 gift card to purchase additional perishable items and all non-perishable ingredients for pairing-specific recipes), leave a comment on this post, telling me which of the following flavor pairings you would choose, should you be the lucky winner:

- Cumin with Sofrito

- Korean Pepper Paste with Sesame, Asian Pear and Garlic

- Dill with Mint, Melon and Cucumber

- Meyer Lemon with Lemon Thyme, Limoncello and Lemon Peel

- Eggplant with Honey and Harrisa

- Squash with Red Curry and Pancetta

- Ginger with Coconut

- Vanilla with Butter

- Red Tea with Cinnamon and Plum

- Grapefruit with Red Pepper

- Sweet Soy with Tamarind and Black Pepper

- Blueberry with Cardamom and Corn Masa


Entries accepted from Monday, March 19th through Sunday, March 25th. I will annouce the winner the morning of March 26th!


For additional entries, leave separate comments telling me that you have done any or all of the following:

- Friended me on Facebook.

- Followed me on Twitter.

- Subscribed to my RSS feed.


Melt 2 tablespoons of butter in a large saucepan over medium heat. Add 1/3 cup chopped onion and cook, stirring, for 2 minutes, or until softened.

Add 1 cup of whole grain rice mix (I used Arborio) and cook, stirring, for 1 minute to toast the rice.


2 tablespoons of Meyer lemon juice (substitution: 4 teaspoons lemon juice and 2 teaspoons orange juice)

2 tablespoons Limoncello liqueur

Cook and stir for 1 minute, or until liquid is almost evaporated.

Stirring constantly, add 4 cups of heated chicken stock, 1/2 cup at a time, until the liquid is absorbed by the rice after each addition. It takes about 25 minutes for all of the stock to be absorbed and the risotto to become thick and creamy. 

Season with 1/4 teaspoon ground black pepper.


In a small bowl, combine:

2 tablespoons fresh lemon thyme leaves (substitution: 2 teaspoons dried thyme leaves)

2 tablespoons olive oil

2 teaspoons honey

2 teaspoons grated Meyer lemon peel

1/2 teaspoon ground ginger

1/2 teaspoon ground black pepper

1/4 teaspoon Sicilian sea salt

Mix well. Rub 1 tablespoon of the seasoning mixture onto one 8-rib frenched rack of lamb (1 1/2 pounds), cut into 2-rib portions.

Grill the lamb chops over medium heat for 10 to 15 minutes per side, or until they have reached desired doneness. Let stand for 10 minutes.

Divide 2 cups of arugula among 4 plates and top with the risotto. Place a lamb chop on each plate and drizzle with the remaining seasoning mixture.

And since Limoncello is not something I ever think to buy, or drink, I had to pour myself a teeny tiny glass to enjoy along with my meal!

Printable recipe: Grilled lamb chops with Meyer lemon risotto and arugula