Spanish Lamb Chops Recipe
Ingredients
| Metric | ||
| Butter | 25 Gram | |
| 4 loin of lamb chops | ||
| Onion | 1 Large, peeled | |
| Garlic | 1 Clove (5gm), crushed | |
| Green pepper | 1 To taste, deseeded | |
| Rice grain | 175 Gram | |
| Stock | 750 Milliliter | |
| Pinch of saffron or 1/2 teaspoon turmeric | ||
| Ground black pepper | 1 To taste | |
| 100 s frozen peas | ||
| Imperial | ||
| Butter | 1 Ounce | |
| Rice grain | 6 Ounce | |
| Stock | 1 1/2 Pint | |
| Frozen peas | 4 Ounce | |
| Salt | To Taste | |
Directions
Melt the butter in a large heavy frying pan and brown the chops on both sides.
Remove from the pan.
Fry the onion, garlic and pepper in the same fat until soft.
Stir in the rice and continue for 2 minutes.
Add the stock, saffron or turmeric and seasonings and bring to the boil.
Replace the chops and cover the pan.
Simmer gently for 20 minutes.
Turn the chops over, stir in the peas and add a little more boiling stock if necessary.
Recover and continue to simmer gently for about 20 minutes or until the lamb and rice are tender and the liquid has been absorbed.
Taste and adjust the seasonings and serve straight from the pan.
Remove from the pan.
Fry the onion, garlic and pepper in the same fat until soft.
Stir in the rice and continue for 2 minutes.
Add the stock, saffron or turmeric and seasonings and bring to the boil.
Replace the chops and cover the pan.
Simmer gently for 20 minutes.
Turn the chops over, stir in the peas and add a little more boiling stock if necessary.
Recover and continue to simmer gently for about 20 minutes or until the lamb and rice are tender and the liquid has been absorbed.
Taste and adjust the seasonings and serve straight from the pan.
Chef
