I have lamb loin chops.... (?)

Lamb is dirt cheap right now, again. Australian grass fed lamb is $4 to $7 a pound so as cheap as beef. I got 4 loin chops for $4, there is a small t-bone in each so maybe 2 portions which will be fine for me.

Last time I got these I braised them with garlic, rosemary, carrots, new potatoes, merlot and a little thyme. The marrow was intensely flavored by the garlic and wine. Really tasty. I usually get leg, sometimes rack (when it is $8/lb) so loin chops are a different cut for me. I am poking around recipe sites and they want me to sear or grill this cut but it is 10F with 25mph winds so I not in a hurry to grill...

I love the rosemary garlic wine braise but it is getting old. I also have some dried mushrooms (porcini, shiitakes, oyster and blacks) that I will make into risotto if I can't find a way to pair them up with the lamb. A bottle of merlot is que'd up if I don't some up with something more exotic I will just go back to the braise and put the risotto with it or as it's own course. But lamb is used in so many great cuisines and I have a lot of spices on hand...

any ideas?