Lamb Chops with Basmati Rice

Yield:

4 Servings

Recipe Time

Prep: 10 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 650
Fat 56 g
Satfat 11 g
Protein 19 g
Carbohydrate 21 g
Fiber 3 g
Cholesterol 70 mg
Sodium 863 mg

Ingredients

1 cup chicken broth
1/2 cup basmati rice
1/2 cup olive oil
6 cloves garlic, minced
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon ground fennel seed
1 teaspoon kosher salt
4 (1 1/2-inch-thick) lamb loin chops (about 2 lb.)

Preparation

In a medium saucepan, bring chicken broth to a boil. Stir in rice and return to a boil, then reduce heat. Cover and simmer until rice has absorbed all liquid, about 20 minutes.

Preheat broiler. In a bowl, combine olive oil, garlic, cumin, coriander, fennel and salt. Place all four lamb chops in a resealable plastic bag and pour wet rub over them. Seal bag and rub chops so that marinade fully covers them. Let them sit for about 5 minutes.

Place lamb chops on a broiler pan or a foilcovered baking sheet. Broil 4 inches from heat for about 4 minutes per side for medium rare. Remove chops from oven and set aside to rest for 7 to 10 minutes. Serve warm with rice.

Note:

April 2006