Blanch the peas in a pot of boiling water for 2 minutes, drain and then pulse in a food processor 3 or 4 times. You want the peas to have a ‘smashed’ look.
Heat the olive oil in a heavy-based saucepan. Add the eschallots and cook, stirring for 5 minutes or until the onion has softened. Add the rice and stir until combined. Reduce heat to low. Add 1/2 cup stock mixture to rice mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock, 1/2 cup at a time, until all liquid is absorbed and rice is tender and creamy. Add the peas, fresh herbs and season to taste then set aside. Warm up the jus and set aside.
Heat your BBQ or stove top grill plate. Season the lamb cutlets. Grill them until firm and char marked for about 1-2 minutes each side (depending on their thickness and how you like your meat cooked). Let rest for a minute or two before serving.
Lay 1/4 of the risotto onto 4 warmed plates. Sprinkle the feta and place the lamb cutlets on top of the risotto. Pour the jus over the lamb and serve.