Lamb With Parsley Rice
|Lamb sirloin/Shoulder chops||4|
|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)|
|Dried rosemary||1 Teaspoon|
|Dry mustard||1 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.