Lamb Chops with Basmati Rice |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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.) |
Directions:
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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