Grilled Rack of Lamb and Risotto with Cardamom Sauce

To make the sauce: In a small heavy saute pan or skillet over medium heat, toast the cardamom pods until they are very aromatic; set aside. In a medium saucepan, combine the stock, wine, carrots, onion, celery, bay leaves, and toasted cardamom pods and place over medium-high heat. Bring the mixture to a boil. Lower the heat and simmer until the liquid has reduced by half, about 30 minutes.

Strain the sauce through a fine-meshed sieve and test it for consistency; it should hold its shape when spooned onto a plate. If the sauce is too thin, return it to the pan and continue to cook until it thickens. Season the sauce with salt and pepper and set aside in a warm place. There should be about 1 cup of sauce.

To prepare the lamb: Cut the racks of lamb into four servings of four ribs each, then remove the first bone from each portion. Wrap the exposed bone ends with foil, rub the meat with olive oil, and season with salt and pepper.

Prepare a charcoal or wood fire in a grill. Grill the lamb over the hot coals, turning just once, until the outside is crisp, about 3 minutes. The lamb should remain rare. Set the lamb aside for 15 to 20 minutes, then slice each rack into three chops. Season the chops with salt and pepper, return them to the grill, and cook for 1 to 2 minutes on each side, or until medium rare. Remove the foil coverings from the bones.

To prepare the garnish: Cook the fava beans in lightly salted water in a small saucepan over high heat just until they turn bright green, about 2 minutes. Drain the beans and plunge them into cold water, then drain again and peel. Just before serving, melt the butter in a small saute pan or skillet over high heat and saute the beans until they are hot, about 2 minutes.

Wash the beet greens or spinach very well and pat dry with a towel. Heat the oil in a large saute pan or skillet over high heat; add the greens and cook, stirring, until they are wilted, about 30 seconds.

To serve: Place a mound of the greens in the center of each serving plate. Spoon some of the beet risotto over the greens. Sprinkle each plate with some Parmesan cheese. Place 3 lamb chops against each serving of risotto with the bones pointing upward and ladle about 1/4 cup of the cardamom sauce over the lamb. Garnish the plate with some of the fava beans.

Beet Risotto

Preheat the oven to 450 F. Place the beets on a baking sheet and roast them until they can be easily pierced with a knife, 30 to 40 minutes. Let cool, then peel and dice the beets. Place the diced beet in a small bowl, add 1/4 cup of the wine, and set aside.

In a medium saucepan over medium heat, bring the stock to a simmer. Lower the heat and maintain the stock at a bare simmer. In a large heavy saucepan over medium heat, heat the olive oil and saute the onion and garlic until they are translucent, 5 to 7 minutes. Add the rice and stir until the rice grains are coated with oil. Add half of the remaining 1-3/4 cups wine and cook, stirring constantly, until the wine is absorbed. Repeat the with remaining wine, then begin adding the chicken stock, 1/2 cup at a time, in the same manner. The entire process will take about 30 minutes. The rice should be tender with a creamy texture.

Add the beets and all their juice to the rice and stir until the beets are warmed through. Stir in the Parmesan cheese and serve hot.