Alan Leonetti's Note:
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.
My Private Note
Units: US | Metric
FOR THE LAMB CHOPS
- 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
FOR THE MIDDLE EASTERN RICE
- 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
- 1FOR THE LAMB CHOPS: Season chops with all of the above and place in broiler.
- 2When the tops are browned, turn the chops, season the other side, and broil that side until browned.
- 3Transfer to a serving dish and serve.
- 4FOR THE MIDDLE EASTERN RICE: Prepare the rice as directed on the box.
- 5Add 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.
- 6Stir in the eggs and continue stirring until the eggs are mixed into the rice and the eggs are solidified.
- 7Remove from heat and add the crushed toasted sunflower seeds or pine nuts.
- 8Fluff with a fork, transfer to a serving dish, and serve.
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Nutritional Facts for Lamb Chops & Middle Eastern Rice
Serving Size: 1 (441 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 1815.0
- Calories from Fat 793
- Total Fat 88.1 g
- Saturated Fat 33.4 g
- Cholesterol 382.6 mg
- Sodium 292.2 mg
- Total Carbohydrate 195.7 g
- Dietary Fiber 13.9 g
- Sugars 25.0 g
- Protein 61.3 g