Baked Lamb Chops With Rice
|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)|
|Curry powder||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), minced or mashed|
|Parsley||1⁄2 Cup (8 tbs), finely chopped|
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.