Yellow Rice with Lamb Chops
Ingredients (serves 4):
For the yellow rice:
250g basmati or long grain rice
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
2 tablespoons olive oil
600ml water or vegetable stock
Salt and pepper
For the lamb chops:
8 lamb chops
2 tablespoons olive oil
2 crushed garlic cloves
1 tablespoon chopped fresh rosemary (or thyme)
Salt and pepper
Juice of half a lemon
Preparation:
Yellow rice:
Rinse the rice under cold water until the water runs clear, then Drain the rice.
In a saucepan, heat the olive oil over medium heat. Add the onion and sauté until translucent.
Add the garlic, turmeric, cumin, and paprika, and cook for 1 minute, stirring occasionally.
Stir in the rice and mix well to coat with the spices.
Pour in the water or broth, season lightly with salt. Bring to a boil, then reduce the heat, cover, and cook for 15 minutes.
Turn off the heat and let stand, covered, for 5 minutes before serving.
Lamb Chops:
Preheat a skillet or grill to medium-high heat.
Season the chops with salt, pepper, crushed garlic, rosemary, and a drizzle of olive oil.
Cook the chops for 3-4 minutes per side (depending on thickness and your preferred doneness) until golden brown on the outside and tender on the inside.
Squeeze with lemon juice just before removing from the heat.
Serving:
Serve the lamb chops warm on a bed of fragrant yellow rice. Optionally, serve with a green salad or grilled vegetables.