BBQ Forequarter Chop with Asparagus and Lemon Risoni

4 Lamb Forequarter Chops

2 tbsp Olive Oil

1 tbsp Thyme Leaves, finely chopped +extra, to serve

1 Eschallot, finely diced

2 Garlic Cloves, Crushed

300g Risoni Pasta

1 Bunch Asparagus, cut into 3cm lengths

1 Zest and juice 1 lemon

625ml Vegetable Stock

2 Table Spoon Sour Cream

⅓ Cup Sun-dried Tomatoes, roughly chopped

½ Cup Frozen Peas, thawed

100g Goats Cheese

1 Long red chilli, thinly sliced, to serve (optional).