Tasty Thursdays! Here is the latest recipe – Roasted Rack of Lamb Rib Chops with Tomato Rice and Mint Sauce

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Background:
Costco has wonderful lamb rib chops – and they are so easy to cook.  I buy them and freeze them for special occasions. It was my husband’s birthday so I decided we deserved a special dinner! And since I was with the little ones all day – I didn’t have a lot of time – you will LOVE how fast this comes together. And you should grow your own rosemary – if you have the smallest garden the rosemary plant will bloom – or you could grow it indoors in a pot. It flowers, and smells divine when crushed. And adds to any lamb dish. Also grow your own mint – it grows like a weed and also can be grown in a pot indoors.

Preparation Time: 10 minutes

Cooking Time: 20 minutes per lb

Ingredients:

1 rack of lamb rib chops

Fresh Rosemary 1 large sprig

Garlic chopped ( fresh or bottled)

Salt and Pepper to taste ( I used a combination Lemon Pepper with salt – NO MSG of course)

Olive oil spray  or 2 Tbsp

The Rice:

Basmati Rice I cup per 2 people

Three large fresh tomatoes

Salt and Pepper to taste

 Mint Sauce:

Vinegar (about 1/2 Cup- I use Rice Vinegar)

Sugar or Sugar Substitute

Fresh Mint I large sprig

Directions:

  1. Heat the oven to 425 degrees.
  2. Poke small holes into the lamb and squeeze chopped garlic and rosemary leaves ( green part only ) into the holes.
  3. Salt and pepper all over generously
  4. Add the Olive oil spray  (or one Tbsp of oil)to a flat pan with sides that come up ( ie dont use a baking pan that is flat as the drippings will leak onto the oven base.
  5. Place the lamb onto the pan and cook for 20 minutes a lb
  6. In the meantime fry some basmati raw rice in a Tbsp of olive oil for a minute or two, add three chopped tomatoes and salt and pepper to taste
  7. Add the amount of water appropriate (check rice box instructions) for the amount of rice ( or you could add chicken stock for an even richer taste – your choice) and allow to come to a boil then reduce heat and simmer until liquid has disappeared.
  8. While both are cooking, chop the mint, add enough vinegar so that the mint is floating, add sugar to taste ( or substitute) and serve the mint sauce with the lamb as a side offering.
  9. When the meat juices run clear when poked with a fork, your lamb is ready! Serve with the rice and a great green salad.
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About Grandma

I have reinvented myself many times during my life -teacher, lawyer, business woman, CEO, Entrepreneur, Board member, Professor, Mom, Wife, Farmer, Chef, Musician, Author and now my best role of all - Grandma to multiple grandchildren, grandnephews and nieces worldwide.
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