Ingredients :

1. Lamb cutlets (3 pcs.) - 200 g.
2. Spices and olive oil.
3.Asparagus  – 3pcs.

For the risotto:

1.Arborio Rice - 100 g.
2. Fresh spinach - 80 g.
3. Onions and garlic
4. Spices
5. Olive Oil .

Ingredients for sauce:

1. Fresh chanterelles - 80 g.
2 Roasted Sauce - 50 ml.
4 Spices. Before grill the lamb chops marinated with thyme, spices and olive oil.
Peel the asparagus and sautee in butter.
Prepare risotto with spinach.
For the sauce, sautee  chanterelles, then add spices and roasted sauce. Prepared sauce simmer  over slow heat for few minutes.
Onto risotto arrange lamb cutlets and asparagus and pour the sauce.