Method

1. To make the pesto, place the basil, pine nuts, garlic and parmesan in a food processor and process until smooth. Add oil in a thin stream with the motor operating until smooth and combined.

2. To make the risotto, place the stock in a sauce pan and bring to the boil, add the pesto.  Heat an oiled heavy based saucepan over a medium-high heat. Add the garlic and onion and cook, stirring until soft. Add the rice and cook until translucent. Add the wine allow to cook for 2-3 minutes. Slowly add the stock a ladle at a time, stirring occasionally. Add another ladle of stock once the stock has been absorbed. This should take about 20-25 minutes. Add the pine nuts, tomatoes and parmesan and stir to combine. Drizzle with a little oil.

3. For the salad, heat an oiled grill pan over a high heat, cook the lamb 3-4 minutes each side for medium or until cooked to your liking. Rest then slice on angle. Combine the rocket, spinach, cos in a bowl. Drizzle with equal quantities of olive oil and balsamic.

4. To serve, spoon the risotto onto a serving plate, serve with salad and top with sliced lamb.