Cooking method:

1. Put the rice in a bowl and cover with water. Set aside.
2. Heat 1 tbsp oil in a heavy based saucepan and saute the onion and garlic for a few minutes until softened. Add the drained rice, lemon zest and rosemary and stir together well. Pour over the boiling stock, bring to a very, gentle simmer, cover and cook on the lowest heat for 16-18 minutes, until all the liquid is absorbed. (alternatively cook in a medium oven 180°C, gas mark 4, fan 160°C for 20 minutes). Turn the heat off and leave covered whilst you cook the lamb.
3. Season the cutlets well and grill for 3-4 minutes each side or until cooked to your liking. Cover with foil and leave to rest for 2-3 minutes.
4. Meanwhile blitz together the ingredients for the salsa in a food processor, or use a pestle and mortar. Taste and season for the right balance of flavours, you may want to add a touch more lemon. Season and set aside.
5. Season the rice and separate the grains with a fork and serve with the chops. Spoon over the salsa and enjoy with a rocket salad.