Lamb Chops with Mint Risotto

Notes: If the risotto is ready before the lamb is cooked, you can leave it warm for a few minutes.
In a 3-quart skillet over high heat, combine the butter and shallots and stir until the shallots are tender, about 1 minute. Add the rice and stir until some grains are opaque, about 2 minutes longer.Add the lemon zest and 4 cups of broth to the pan and bring to a boil. Reduce the heat and simmer, stirring frequently, until the rice tastes soft, about 15 minutes.Meanwhile, in a 10-to 12-inch heatproof skillet over high heat, heat the chops on the greasy side so that they are lightly oiled, then place the chops in the pan and saute on all sides for about 5 minutes.Place the chops in a preheated 400° oven. Bake until the meat is medium-browned (pink) in the center of the thickest part (cut into the dough), about 15 minutes, or medium (only slightly pink), about 20 minutes. Remove the foam from the pan and remove the fat.Place the pan with the chops on a high heat. Add garlic, vinegar and sugar. Shake the pan and stir until the pieces are browned, then add 1/4 cup mint and remove from the heat.If the rice is cooked before the lamb is ready, reduce the heat to low and add about 1/4 cup broth. Add the lemon juice and most of the remaining mint to the rice, and if you want the texture to be creamier, add a little more broth. Serve the rice with lamb and pan juice, sprinkled with the remaining mint pieces.