Three Chimneys: Grilled Lamb with Barley Risotto

Well, this one was a lot more hassle than it needed to be. Let's start with ingredients. Most of them, just fine. The lamb? Getting a piece of trimmed off-the-bone loin of lamb is no problem - if you can get to a butcher, and he has it, and he's willing to accept your I-don't-really-know-what-I'm-asking-for-ness. Which I couldn't. So, nearest available substitute from the supermarket then - lamb loin chops.
Next problem - wild garlic. The title of the dish is actually supposed to be grilled loin of lamb with barley risotto and wild garlic gravy. I wouldn't know wild garlic if I tripped over it, and I don't think it's in season now anyway. So, since the book does say that it's possible to substitute, I went for a red wine and redcurrant one, rather than wild garlic and Madeira.
The theory of how to put the dish together seemed simple enough. Start the lamb marinading. Make the gravy. Make the risotto. Grill the lamb. Assemble on plate. The detail got a bit more complicated for me - much more than it needed to be.
I think that half my problem was that I didn't give myself enough time. With all of the chopping of various things for the gravy and the risotto, and various steps involved in making them, I think I underestimated the time it would take for each thing, and overestimated the amount I could do in parallel. Lesson? When doing something this complicated for the first time, study the recipe in detail, get all your stuff chopped and ready to go before you start, and always give yourself more time that you think you'll need.
Will I make this again? Probably. But without the gravy.