For the risotto, melt the butter in large saucepan on medium heat. Add onion, cook and stir for 2 minutes or until softened. Add rice, cook and stir for a further minute to toast rice. Add lemon juice and Limoncello liqueur, cook and stir 1 minute or until almost evaporated.
Stirring constantly, add warm stock 125ml at a time until the liquid is absorbed by the rice after each addition. (It takes about 25 minutes for all of the stock to be absorbed and the risotto to become thick and creamy), season with Black Pepper.
Meanwhile, for the lamb chops, mix the lemon thyme, oil, honey, lemon peel, Ginger, Black Pepper and Sea Salt in small bowl until well blended. Rub 1 tbs of the seasoning mixture on lamb chops.
Grill the lamb over medium heat for 10 - 15 minutes per side or until desired doneness. Let stand for 10 minutes, divide arugula among each plate and top with risotto. Place a lamb chop on each plate and drizzle with remaining seasoning mixture.
Cooks Notes: If Meyer lemons are unavailable, use 4 teaspoons lemon juice and 2 teaspoons orange juice in the risotto and grated lemon peel in the lamb chops. If fresh lemon thyme is unavailable, substitute 2 tsp Schwartz Thyme Leaves.