You are here

Lamb With Parsley Rice

American.Gourmet's picture
Lamb With Parsley Rice is a better mood elevator than a bar of chocolate! A great Main Dish recipe is one like this. I am very excited to know your opinion about this Lamb With Parsley Rice. Send me a message about it.
  Lamb sirloin/Shoulder chops 4
  Lemon 1⁄2
  Vegetable oil 1 Tablespoon
  Uncooked regular rice 1 Cup (16 tbs)
  Water 2 Cup (32 tbs)
  Canned mushroom stems and pieces 4 Ounce
  Garlic 1 Clove (5 gm)
  Salt 1 Teaspoon
  Dried rosemary 1 Teaspoon
  Dry mustard 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pine nuts 1 Ounce
  Snipped parsley 1⁄4 Cup (4 tbs)

Remove fell (the paperlike covering) if it is on lamb.
Slash diagonally outer edge of fat on lamb at 1-inch intervals to prevent curling (do not cut into lean).
Squeeze lemon on both sides of lamb.
Cook lamb in oil in 10-inch skillet over medium heat until brown on both sides, about 10 minutes.
Remove lamb and reserve; drain fat from skillet.
Mix rice, water, mushrooms, garlic and 1 teaspoon salt in same skillet; place lamb on top.
Mix rosemary, mustard and 1/2 teaspoon salt; sprinkle evenly over lamb.
Heat to boiling; reduce heat.
Cover and simmer 14 minutes (do not lift cover or stir).
Remove from heat; let stand 10 minutes.
Remove lamb; keep warm.
Stir pine nuts and parsley into rice mixture; serve with lamb.

Recipe Summary

Difficulty Level: 
Main Dish

Rate It

Your rating: None
Average: 4.1 (20 votes)
Lamb With Parsley Rice Recipe