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Lamb Chops with Basmati Rice

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Lamb Chops with Basmati Rice


1 cup chicken stock
½ cup basmati rice
½ cup olive oil
6 garlic cloves, minced
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon ground fennel seed
1 teaspoon kosher salt
4 lamb loin chops (1 1/2 inches thick) (about 2 pounds)

To make

In a medium saucepan, bring the chicken stock to a boil. Add the rice and bring to a boil, then reduce the heat. Cover and simmer until the rice has absorbed all the liquid, about 20 minutes.Preheat the broiler. In a large bowl, combine the olive oil, garlic, cumin, coriander, fennel, and salt. Put all four lamb chops in a resealable plastic bag and pour the wet sauce over them. Close the bag and rub the chops so that the marinade completely covers them. Let them sit for about 5 minutes.Place the lamb chops on a baking dish or baking sheet lined with foil. Bake 4 inches from the heat for about 4 minutes on each side for a medium roast. Remove the chops from the oven and let them rest for 7-10 minutes. Serve warm with rice.
  Views: 19
  Published: 11/20/2023 7:53 PM

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