Gremolata lamb racks with parsley and chilli risotto

1.Preheat oven to 200ºC (180ºC fan forced).

2.Combine parsley, rind, cheese, garlic and oil in small bowl. Place lamb in oiled large shallow baking dish, press gremolata mixture onto each rack, season. Roast, uncovered, about 30 minutes or until lamb is cooked as desired.

3.Meanwhile, make parsley and chilli risotto. Bring stock and the water to the boil in medium saucepan. Reduce heat, simmer, covered. Heat oil in large saucepan, cook onion, stirring, until softened. Add rice, stir to coat in onion mixture. Add wine, cook, stirring, until liquid is absorbed. Stir in 1 cup simmering stock mixture; cook, stirring, over low heat until liquid is absorbed. Continue adding stock mixture, in 1-cup batches, stirring, until liquid is almost absorbed after each addition. Total cooking time should be about 35 minutes or until rice is tender. Just before serving, stir in rind, chilli, cheese and parsley, season to taste.

4.Cut each lamb rack in half, serve with risotto.