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

Tasty, unique and FRESH! You won't be disappointed you have leftovers!

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.

Meyer Lemon Risotto

Tasty, unique and FRESH! You won't be disappointed you have leftovers!

Contributed by Megan Porta from

Published Mar 19, 2012

Serves: 4

Total time: 45 min



  • 2 tablespoons butter
  • 1/3 cup chopped onion
  • 1 cup whole grain rice mix
  • 2 tablespoons Meyer lemon juice (substitution: 4 teaspoons lemon juice and 2 teaspoons orange juice)
  • 2 tablespoons Limoncello liqueur
  • 4 cups chicken stock, heated
  • ¼ teaspoon ground black pepper
  • 2 cups arugula
  1. For the Risotto, melt butter in large saucepan on medium heat. Add onion; cook and stir 2 minutes or until softened. Add rice mix; cook and stir 1 minute to toast rice. Add lemon juice and Limoncello liqueur; cook and stir 1 minute or until almost evaporated.
  2. Stirring constantly, add warm stock, ½ cup at a time, until liquid is absorbed by 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 pepper.

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.

Grilled Lamb Chops

Tasty, unique and FRESH! You won't be disappointed you have leftovers!

Contributed by Megan Porta from

Published Mar 19, 2012

Serves: 4

Total time: 45 mins



  • 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
  • ½ teaspoon ground ginger
  • ½ teaspoon ground black pepper
  • ¼ teaspoon Sicilian sea salt
  • One 8-rib frenched rack of lamb (1 ½ pounds), cut into 2-rib portions
  1. Mix lemon thyme, oil, honey, lemon peel, ginger, pepper and sea salt in small bowl until well blended. Rub 1 tablespoon of the seasoning mixture on lamb chops.
  2. Grill lamb over medium heat 10 to 15 minutes per side or until desired doneness. Let stand 10 minutes. Divide arugula among each plate. Top with risotto. Place a lamb chop on each plate. Drizzle with remaining seasoning mixture.

And since Limoncello is not something I never think to buy, or drink, I had to pour myself a teeny tiny glass to enjoy along with my meal!