Lamb chops with spinach and pea risotto

Preheat the oven to 180°C.

Line a shallow roasting dish with baking paper.

Beat the egg in a shallow bowl and season.

Place the flour on one plate and the breadcrumbs on another.

Place one chop in the flour, dusting off excess, then dip in the egg and finally the breadcrumbs, pressing them on so the chop is well coated.

Place in the roasting dish.

Repeat with remaining chops.

Drizzle with the oil, cover dish with foil and place in the oven to cook for 25 minutes.

Remove the foil, turn chops over and return to the oven for a further 5 minutes.

While the chops are cooking, make the risotto.

Heat the oil and butter in a heavy-based saucepan.

Add the onion and garlic and cook over a low heat until they are soft but not coloured.

Add the rice and stir until the rice is well coated with oil.

Add 1 cup of hot stock and stir.

Allow risotto to cook and the stock to be almost completely absorbed by the rice before adding a further 1 cup of stock.

Continue adding stock and stirring frequently until the rice is almost cooked, about 20 minutes.

Season with salt and freshly ground black pepper.

Add the spinach and peas along with more stock and cook until the rice is tender and creamy, about 5 minutes.

Spoon risotto into shallow bowls and top with a lamb loin chop. Squeeze over some lemon juice and sprinkle with mint.