Lamb Chops with Basmati Rice

Yield: 4 Servings
Cost per Serving: $5.14
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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 650
  • Fat: 56g
  • Saturated fat: 11g
  • Protein: 19g
  • Carbohydrate: 21g
  • Fiber: 3g
  • Cholesterol: 70mg
  • Sodium: 863mg

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

  1. 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.
  2. 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.
  3. 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.
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