Lamb Chops & Middle Eastern Rice
Ready In: 45 mins
Serves: 2-4
Ingredients
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
Directions
- FOR THE LAMB CHOPS: Season chops with all of the above and place in broiler.
- When the tops are browned, turn the chops, season the other side, and broil that side until browned.
- Transfer to a serving dish and serve.
- FOR THE MIDDLE EASTERN RICE: Prepare the rice as directed on the box.
- 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.
- Stir in the eggs and continue stirring until the eggs are mixed into the rice and the eggs are solidified.
- Remove from heat and add the crushed toasted sunflower seeds or pine nuts.
- Fluff with a fork, transfer to a serving dish, and serve.
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