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Spanish Lamb Chops

Meat.Bible's picture
  Butter 25 Gram
  Lamb loin chops 4
  Onion 1 Large, peeled and sliced
  Garlic 1 Clove (5 gm), crushed
  Pepper 1 , deseeded and chopped (Red Or Green)
  Long grain rice 175 Gram
  Stock 750 Milliliter
  Saffron/1/2 teaspoon turmeric 1 Pinch
  Salt To Taste
  Freshly ground black pepper To Taste
  Frozen peas 100 Gram

Melt the butter in a large heavy frying pan and brown the chops on both sides.
Remove from the pan.
Fry the onion, garlic and pepper in the same fat until soft.
Stir in the rice and continue for 2 minutes.
Add the stock, saffron or turmeric and seasonings and bring to the boil.
Replace the chops and cover the pan.
Simmer gently for 20 minutes.
Turn the chops over, stir in the peas and add a little more boiling stock if necessary.
Recover and continue to simmer gently for about 20 minutes or until the lamb and rice are tender and the liquid has been absorbed.
Taste and adjust the seasonings and serve straight from the pan.

Recipe Summary

Main Dish

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Spanish Lamb Chops Recipe