Lamb Chops & Middle Eastern Rice |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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What can I say, other than this is an EASY and wonderful tasting way to make lamb chops. The Middle Eastern Rice goes very well with the lamb chops, and can also be used to compliment other dishes as well. Ingredients:
4 -8 lamb loin chops |
1 dash extra virgin olive oil |
dijon mustard (to brush onto chops) |
salt & freshly ground black pepper |
1 dash dried thyme |
1 dash dried sage |
1 dash dried parsley |
1 dash garlic granules |
1 dash dried rosemary, crushed |
2 cups white rice (made as directed on the box) |
1 teaspoon cumin |
1/2 cup golden raisin |
1 teaspoon lime juice |
2 tablespoons fennel seeds |
1 tablespoon rosemary (crushed) |
1 1/2 teaspoons curry |
1 tablespoon anise seed |
1 teaspoon sugar |
salt and pepper |
1/2 cup sunflower seeds or 1/2 cup pine nuts (toasted and crushed) |
2 eggs (slightly beaten) |
2 tablespoons butter |
3 cups water |
Directions:
1. FOR THE LAMB CHOPS: Season chops with all of the above and place in broiler.
2. When the tops are browned, turn the chops, season the other side, and broil that side until browned.
3. Transfer to a serving dish and serve.
4. FOR THE MIDDLE EASTERN RICE: Prepare the rice as directed on the box.
5. Add the 2 tablespoons of butter, the cumin, the raisins, the aniseed, the sugar, the salt and pepper to taste, lime juice and the cooked rice.
6. Stir in the eggs and continue stirring until the eggs are mixed into the rice and the eggs are solidified.
7. Remove from heat and add the crushed toasted sunflower seeds or pine nuts.
8. Fluff with a fork, transfer to a serving dish, and serve.
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