Lamb chops with pearl barley risotto and chanterelles

Ingredients for 4 servings:

• 4 lamb chops
• Sea salt
• Pepper, from the mill
• olive oil
• 100 g butter
• 5 shallots
• 3 garlic cloves
• 250 g chanterelles
• 200 g beans (caneel beans from the can)
• 300 ml wild mushroom stock
• 250 g pearl barley
• 120 g Parmesan, freshly grated
• 2 lemons, untreated (peel)
• ½ bunch parsley
• 4 artichoke hearts
• 200 ml Lamb stock

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 40 minutes; Total time approx. 13 hours 10 minutes

very spicy main course with an unusual risotto

Soak the pearl barley overnight and cook the next day in salted water for about 30 minutes until soft. Clean and chop the mushrooms, finely dice the shallots and garlic. Melt 50g butter in a saucepan, sauté the shallots, garlic, and mushrooms for about 2 minutes. Deglaze with the mushroom stock and reduce by half. Stir in the pre-cooked pearl barley and heat through. Mix in the canelli beans, 50g butter, grated Parmesan cheese, grated lemon zest, and chopped parsley. Season with salt and pepper. The pearl barley risotto should be firm and creamy, but not too runny. Remove from the heat and let stand for about 2 minutes. Heat the lamb stock and reduce considerably. Season the lamb chops with salt and pepper, and fry them in olive oil. To serve: Place the pearl barley on a plate, place the chop next to it. Place two artichoke halves on top of the risotto. Spoon the lamb broth onto the plate. Drizzle the entire dish with olive oil and sprinkle with fleur de sel.