coffee crusted lamb chop + honey-lemon risotto

This recipe was inspired by two different restaurants -- the lamb chops by local fave Orchard City Kitchen in Campbell, California, and the risotto by a Greek restaurant visited during a weekend trip to London. This weekend was my first attempt at recreating both, and I think it turned out OK! Make your own twists and let me know how it turns out.

Ingredients
For the lamb chops

• 4-6 lamb chops (assuming two people)
• 1/4 cup Kona coffee, ground
• 1/4 cup chili powder
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1/2 tsp Maldon salt
• 1/2 tsp black pepper

For the risotto

• 10 oz risotto rice
• 25 oz water
• 1 chicken, veggie, or beef bouillon cube
• 1 shallot
• 2 tbsp butter
• 1 cup Parmesan cheese, grated
• 1/2 tsp freshly chopped thyme
• 1 lemon, juiced
• honey, to taste

Directions

Mix the rub together and cover the lamb chops. Set aside until risotto is about 15 minutes from being done. When ready, cook on an oiled pan heated at medium-high. Should be 3-4 minutes per side. Let rest for 10 minutes, then server.

For the risotto, chop and sautee the shallot in butter, then add the risotto rice and cook for a few minutes before adding the water + bouillon cube. Let simmer for 10 minutes while stirring slowly and frequently. Then add thyme, lemon, and honey and continue to simmer + stir. Once the consistency is almost creamy, take off the heat, mix in the Parmesan cheese, then taste, adding honey if the tangy flavor is not quite distinct enough. Serve immediately.