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Baked Lamb Chops With Rice

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  Lamb shoulder/Lamb chops 4
  Flour 1 Cup (16 tbs)
  Salad oil 2 Tablespoon
  Uncooked long-grain rice 1⁄2 Cup (8 tbs)
  Onions 4 Medium, peeled and halved
  Bouillon cube 1 , dissolved in 1 cup boiling water
  Boiling water 2 Cup (32 tbs)
  Sherry 1⁄2 Cup (8 tbs)
  Rosemary 1 Teaspoon
  Curry powder 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm), minced or mashed
  Parsley 1⁄2 Cup (8 tbs), finely chopped
  Salt To Taste
  Pepper To Taste

Season chops with salt and pepper and lightly coat with flour.
Brown slowly in hot oil in a large, heavy frying pan or casserole which has a cover and can be put in the oven.
While chops are browning on the second side, add rice to the oil; let rice brown along with the chops, stirring frequently to prevent burning; lay onion halves on top of rice.
Mix dissolved bouillon cube, Sherry, rosemary, curry powder, and garlic; pour over chops.
Cover frying pan and bake in a 325° oven for about 50 minutes.
From time to time, if liquid cooks away, add a small amount of boiling water.
Add salt if necessary and parsley, mixing it in lightly.
Bake about 10 minutes more, or until liquid is cooked away, leaving the rice fluffy and the chops tender.

Recipe Summary

Side Dish

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Baked Lamb Chops With Rice Recipe