Put the rice in a bowl and cover with water. Set aside.
Heat one tablespoon oil in a heavy‐based saucepan and sauté the onion and garlic for a few minutes until softened. Drain the rice, add to the pan along with the lemon zest and rosemary and stir together well. Pour in the stock, bring to a very gentle simmer, cover and cook on the lowest heat for 10‐12 minutes, until all the liquid is absorbed. Turn the heat off and leave covered, while you cook the lamb.
Season the cutlets well with salt and pepper and grill for 3‐4 minutes each side or until cooked to your liking. Cover with foil and leave to rest for 2‐3 minutes. Meanwhile, blitz all the salsa ingredients in a food processor, or chop the ingredients into small dice and use a pestle and mortar to grind together. Taste and add a touch more lemon juice if desired. Season and set aside. Season the rice, separate the grains with a fork and serve with the chops. Spoon over the salsa and enjoy with a salad.