Herb Crusted Lamb Chops with Mediterranean Rice

Preheat the oven to 450 ° F. In a medium skillet, heat 1 tablespoon of oil over medium-high heat. Saute the shallots and garlic for 30 seconds. Add basmati rice or jasmine rice and stir for 1 minute. Pour in the wine and cook, stirring frequently, until the wine is absorbed. Add 2 cups of water, cover the pan, and reduce the heat to low. If basmati rice is used for cooking, simmer for 20 minutes (or 15 minutes for jasmine rice) or until all the water is absorbed. Rub the lamb chops with salt, pepper and remaining olive oil. Combine the parsley, sage, rosemary and thyme. Sprinkle the lamb chops with the herb mixture on both sides. Place the chops on a foil-lined baking sheet and bake in the oven for 8 minutes or until cooked through at the desired temperature. When the rice is cooked, add the bell pepper, olives, cheese and mint. Season with salt and pepper, if desired. Place the rice on a plate and top with two chops each.