Lamb Cutlets With Lemon Rice
|Long grain rice||3⁄4 Cup (12 tbs)|
|Ground black pepper||To Taste|
|Garlic||1 Clove (5 gm), minced|
|Rib lamb chops||2|
|Watercress||1 Bunch (100 gm)|
Cook the rice in plenty of boiling salted water, adding a piece of lemon peel.
Meanwhile rub the garlic into the lamb, sprinkle with salt and pepper and brush with oil.
Cook under a preheated moderate grill (broiler) for 15 minutes, turning once.
Grate the rind from the lemon and squeeze the juice.
Drain the rice, rinse with hot water and drain.
Stir in the lemon rind, juice and salt and pepper to taste.
Spoon into a warmed serving dish and arrange the lamb on top.
Garnish with watercress and tomato slices.
Cooking time: 30 minutes