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brandine.honey
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Season the lamb with salt and pepper and set aside.
In a small bowl, stir together the chevre and pistachio until well blended.
Mix the curry and honey until well blended.
Preheat the oven to 350 degrees.
On a sided baking sheet, spread out the orzo. Toast orzo in oven until it is golden brown.
Remove from oven and cook orzo in salted simmering water until al dente and strain, reserving liquid.
Increase oven temperature to 375 degrees.
Sear the lamb in a well-seasoned cast iron pan (or heat some oil in a skillet and sear) and top with the pistachio-chevre mixture.
Roast the lamb until desired temperature. Let rest.
Meanwhile, in a large skillet, heat the ½ tablespoon butter.
Add the garlic and shallots and cook until translucent.
Add the tomatoes, cooked orzo, and 2 tablespoons of the pasta water, bring to a simmer.
Add in 2 tablespoons butter on the heat until incorporated.
Remove from the heat and stir in the Parmigiano Reggianno off of the heat and season to taste.
Slice the lamb and place on a mound of the orzo risotto and drizzle the curried honey over and serve.