Spanish Lamb Chops Recipe
Ingredients
12 lamb chops
4 tsp (20 ml) soy sauce
3 tbsp (45 ml) vinegar
1 tbsp (15 ml) Worcestershire sauce
1 tbsp (15 ml) tomato paste
1/3 Cup (80 ml) butter
3 Cups (750 ml) water
Salt
Pinch of saffron
1 large carrot, peeled, thinly sliced
1 1/2 Cups (375 ml) long-grained rice
1 Cup (250 ml) mushrooms, sliced
1 Cup (250 ml) cooked green peas
Chopped parsley
Directions
– Pat lamb chops dry with paper towel.
– In a bowl, combine soy sauce, vinegar, Worcestershire sauce, and tomato paste.
– Baste one side of lamb chops with mixture and let stand for 30 minutes, then turn lamb chops, baste other side and let stand for 30 minutes.
– In a skillet, melt a small amount of butter, fry lamb chops for 10 to 15 minutes and turn during cooking process. Baste with remaining soy sauce mixture.
– In a large saucepan, bring water to a boil, season with salt, add saffron and sliced carrot and pour rice into water. Cook 15 to 20 minutes, drain and rinse under cold water. Set aside.
– In the same saucepan, melt remaining butter, cook mushrooms, add green peas and cooked rice and heat well.
– Turn the rice mixture out onto a heated serving dish, arrange lamb chops on top, and garnish with chopped parsley.
– In a bowl, combine soy sauce, vinegar, Worcestershire sauce, and tomato paste.
– Baste one side of lamb chops with mixture and let stand for 30 minutes, then turn lamb chops, baste other side and let stand for 30 minutes.
– In a skillet, melt a small amount of butter, fry lamb chops for 10 to 15 minutes and turn during cooking process. Baste with remaining soy sauce mixture.
– In a large saucepan, bring water to a boil, season with salt, add saffron and sliced carrot and pour rice into water. Cook 15 to 20 minutes, drain and rinse under cold water. Set aside.
– In the same saucepan, melt remaining butter, cook mushrooms, add green peas and cooked rice and heat well.
– Turn the rice mixture out onto a heated serving dish, arrange lamb chops on top, and garnish with chopped parsley.
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