Herb Crusted Lamb Chops with Mediterranean Rice

Mahatma and Carolina Rice
Herb Crusted Lamb Chops with Mediterranean Rice RecipesRecipe
Makes 4 Servings


+ Add To Shopping List
3 tablespoons olive oil, divided
1 tablespoon shallot, minced
1 tablespoon garlic, minced
1 cup Mahatma® or Carolina® Basmati or Jasmine Rice
1/2 cup dry white wine
8 lamb chops
salt and pepper
4 tablespoons parsley, minced
1 tablespoon sage, minced
1 tablespoon rosemary, minced
1 tablespoon thyme, minced
1/2 cup red bell pepper, diced
1/2 cup black olives, pitted and chopped
1/2 cup feta cheese, crumbled
2 tablespoons mint, chopped


Heat oven to 450°F. In a medium pan, heat 1 tablespoon oil over medium heat. Sauté shallots and garlic for 30 seconds. Add Basmati or Jasmine rice and stir for 1 minute. Pour in wine and cook, stirring frequently, until wine is absorbed. Add 2 cups of water, cover pan, and reduce heat to low. If preparing using Basmati Rice, simmer 20 minutes (or 15 minutes for Jasmine Rice ), or until all water is absorbed. Rub lamb chops with salt and pepper and remaining olive oil. Combine parsley, sage, rosemary and thyme. Press both sides of seasoned lamb chops with the herb mixture. Place chops on a foil-lined sheet pan and roast in the oven for 8 minutes, or until cooked to desired temperature. When rice is cooked, stir in bell pepper, olives, cheese, and mint. Season with salt and pepper, if desired. Arrange serving of rice on plate and top with two chops each.

Created date

March 2010