Lamb Chops Middle Eastern Rice
Treat your taste buds to the rich, aromatic flavors of Lamb Chops with Middle Eastern Rice, a dish that perfectly marries tender, spice-rubbed lamb chops with fragrant basmati rice seasoned with cinnamon, turmeric, and golden raisins. This stunning recipe features toasted slivered almonds for crunch and a garnish of fresh parsley for an herby finish, creating a visually impressive and flavor-packed meal. The lamb chops are beautifully seared and oven-finished for a succulent result, while the rice is simmered in chicken or vegetable stock for ultimate depth. Ideal for dinner parties or a special weeknight treat, this recipe delivers a hearty, Middle Eastern-inspired culinary experience in just 50 minutes.
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Recipe Information
Ingredients
- 8 pieces Lamb chops
- 3 tablespoons Olive oil
- 4 pieces Garlic cloves, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1.5 cups Basmati rice
- 3 cups Chicken or vegetable stock
- 1 piece Onion, finely chopped
- 0.5 teaspoons Ground cinnamon
- 1 teaspoon Turmeric
- 0.5 cup Golden raisins
- 0.5 cup Slivered almonds, toasted
- 2 tablespoons Fresh parsley, chopped
Instructions
In a small bowl, mix together the minced garlic, ground cumin, ground coriander, paprika, 1 teaspoon of salt, and 1 teaspoon of black pepper. Rub this spice mixture evenly over the lamb chops.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the lamb chops for about 2-3 minutes on each side until browned. Remove the lamb chops from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the chopped onion. Cook, stirring occasionally, until the onion becomes translucent, about 3-4 minutes.
Add the ground cinnamon and turmeric to the onions and cook for 1 minute until fragrant.
Stir in the basmati rice, ensuring it is well-coated with the spices and oil, then add the chicken or vegetable stock, 1 teaspoon of salt, and the golden raisins. Bring the mixture to a boil.
Lower the heat to a simmer, cover the skillet, and cook for 15 minutes, or until the rice is tender and the liquid has been fully absorbed.
While the rice cooks, return the lamb chops to a baking tray and transfer the tray to a preheated oven at 375°F (190°C). Bake for an additional 8-10 minutes for medium doneness (adjust cooking time for desired doneness).
Once the rice is done, fluff it with a fork and gently fold in half of the toasted slivered almonds and chopped parsley.
To serve, spoon the Middle Eastern rice onto a serving platter, top with the lamb chops, and garnish with the remaining toasted almonds and parsley.
Serve hot and enjoy your flavorful meal!
Nutrition Facts
Calories |
4988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 363.0 g | 465% | |
| Saturated Fat | 132.0 g | 660% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 993 mg | 331% | |
| Sodium | 8218 mg | 357% | |
| Total Carbohydrate | 177.5 g | 65% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 61.6 g | ||
| Protein | 265.3 g | 531% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 646 mg | 50% | |
| Iron | 37.4 mg | 208% | |
| Potassium | 4941 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
