Lamb With Parsley Rice Recipe
Ingredients
4 lamb sirloin or shoulder chops, about 3/4 inch thick
1/2 lemon
1 tablespoon vegetable oil
1 cup uncooked regular rice
2 cups water
1 can (4 ounces) mushroom stems and pieces, drained
1 large clove garlic, crushed
1 teaspoon salt
1 teaspoon dried rosemary leaves
1 teaspoon dry mustard
1/2 teaspoon salt
1 jar ( I ounce) pine nuts
1/4 cup snipped parsley
Directions
Remove fell (the paperlike covering) if it is on lamb.
Slash diagonally outer edge of fat on lamb at 1-inch intervals to prevent curling (do not cut into lean).
Squeeze lemon on both sides of lamb.
Cook lamb in oil in 10-inch skillet over medium heat until brown on both sides, about 10 minutes.
Remove lamb and reserve; drain fat from skillet.
Mix rice, water, mushrooms, garlic and 1 teaspoon salt in same skillet; place lamb on top.
Mix rosemary, mustard and 1/2 teaspoon salt; sprinkle evenly over lamb.
Heat to boiling; reduce heat.
Cover and simmer 14 minutes (do not lift cover or stir).
Remove from heat; let stand 10 minutes.
Remove lamb; keep warm.
Stir pine nuts and parsley into rice mixture; serve with lamb.
Slash diagonally outer edge of fat on lamb at 1-inch intervals to prevent curling (do not cut into lean).
Squeeze lemon on both sides of lamb.
Cook lamb in oil in 10-inch skillet over medium heat until brown on both sides, about 10 minutes.
Remove lamb and reserve; drain fat from skillet.
Mix rice, water, mushrooms, garlic and 1 teaspoon salt in same skillet; place lamb on top.
Mix rosemary, mustard and 1/2 teaspoon salt; sprinkle evenly over lamb.
Heat to boiling; reduce heat.
Cover and simmer 14 minutes (do not lift cover or stir).
Remove from heat; let stand 10 minutes.
Remove lamb; keep warm.
Stir pine nuts and parsley into rice mixture; serve with lamb.
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