Lamb filet with herb crust & risotto

Ingredients:
- 4 pieces of lamb chops (around 150 g each)
- 150 g risotto
- 1 courgette cut in cubes
- 1 union cut in small pieces
- 30 g Parmesan cheese
- 60 g bread crumbs
- 2,5 dl calf jus
- 1 dl olive oil
- 40 g margarine
- 1 dessert spoon mustard
- 1 spoon chopped parsley
- 2 cubes bouillon Mediterranean
- 7 dl water

Heat 4 spoons of olive oil in a large frying pan and let the lamb bronze on both sides. For a herb crust mix half a bouillon cube with margarine, parsley and bread crumbs. Divide the mixture equally over the lamb chops. Steam the unions in 2 spoons of olive oil, add the rice and let it sit for a while. Then add the water and the rest of the bouillon, when everything is ready, add the cheese. Let the lamb chops grill and cool the oven plate with jus. Grill the courgettes in the rest of the oil and season it with salt and pepper. Stir them under the risotto. Place the lamb chops on warm plates, poor the jus around it and serve the risotto on the site.

Enjoy your meal!

Source: Knorr