Baked Lamb Chops With Rice Recipe
Do you think you need to frequent a restaurant for Baked Lamb Chops With Rice, when you can make it at home? Indian Baked Lamb Chops With Rice makes a yummy Side Dish. You will fall head over heels in love with this easy and delectable Baked Lamb Chops With Rice recipe as soon as you try it!
Ingredients
4 shoulder or loin lamb chops
Salt and pepper to taste
Flour
2 tablespoons salad oil
1/2 cup uncooked long-grain rice
4 medium-sized onions, peeled and halved
1 bouillon cube dissolved in 1 cup boiling water
1/2 cup Sherry
1 teaspoon rosemary
1/4 teaspoon curry powder
1 clove garlic, minced or mashed
Boiling water
1/2 cup finely chopped parsley
Directions
Season chops with salt and pepper and lightly coat with flour.
Brown slowly in hot oil in a large, heavy frying pan or casserole which has a cover and can be put in the oven.
While chops are browning on the second side, add rice to the oil; let rice brown along with the chops, stirring frequently to prevent burning; lay onion halves on top of rice.
Mix dissolved bouillon cube, Sherry, rosemary, curry powder, and garlic; pour over chops.
Cover frying pan and bake in a 325° oven for about 50 minutes.
From time to time, if liquid cooks away, add a small amount of boiling water.
Add salt if necessary and parsley, mixing it in lightly.
Bake about 10 minutes more, or until liquid is cooked away, leaving the rice fluffy and the chops tender.
Brown slowly in hot oil in a large, heavy frying pan or casserole which has a cover and can be put in the oven.
While chops are browning on the second side, add rice to the oil; let rice brown along with the chops, stirring frequently to prevent burning; lay onion halves on top of rice.
Mix dissolved bouillon cube, Sherry, rosemary, curry powder, and garlic; pour over chops.
Cover frying pan and bake in a 325° oven for about 50 minutes.
From time to time, if liquid cooks away, add a small amount of boiling water.
Add salt if necessary and parsley, mixing it in lightly.
Bake about 10 minutes more, or until liquid is cooked away, leaving the rice fluffy and the chops tender.
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