Lamb Chops & Middle Eastern Rice
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) ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
1453
kcal
73% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).