Season 8 lamb chops with salt and pepper, the add to marinade of chopped rosemary, orange zest, olive oil, garlic. Grill to preferred doneness.
To make the lamb glaze: Reduce pomegranate juice, brown sugar, and balsamic vinegar with rosemary sprig. Add whole grain mustard, pepper, salt once the sauce reduce by about half.
For the risotto: Steep lots of fresh mint leaves (dried thoroughly) in warmed mild oil. Saute onions (without bringing color to the onions), then add rice. Toast for a bit the add stock to rice, stirring occasionally. Once about halfway done, add a big sprig of mint into the pan. Right before the rice is done, add pea puree. Serve and spoon mint oil over rice. Variations: use chopped mint instead of making the oil. May add Parmesan for richness.
Nesting On A Hill 