Name: Garlic rosemary lamb with lemon rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/4 cup basmati rice; 1/2 cup water; 1/2 tsp salt; 2 tsp lemon juice; 7 oz lamb loin chops, about 1-inch thick; 1 tsp extra virgin olive oil; 2 cloves garlic, smashed; 3/4 tsp fresh rosemary, sprigs; 1/4 tsp black pepper

Ingredients

9 items

¼ cup basmati rice
½ cup water
½ tsp salt
2 tsp lemon juice
7 oz lamb loin chops, about 1-inch thick
1 tsp extra virgin olive oil
2 cloves garlic, smashed
¾ tsp fresh rosemary, sprigs
¼ tsp black pepper

Instructions

Prep 15 min · Cook 25 min

In a small pot, combine the rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes.
Remove the pot from the heat and let it sit, still covered, for 5 minutes. Stir in the lemon juice and fluff with a fork.
While the rice cooks, pat the lamb chops dry with a paper towel. Season both sides with about half the remaining salt and the black pepper.
Heat the olive oil in a skillet over medium-high heat. Add the lamb chops and cook for 4 minutes until browned.
Flip the chops and reduce heat to medium. Add the smashed garlic and rosemary sprigs to the pan. Cook for 4 minutes more, spooning the flavored oil over the meat, until the lamb is browned and the garlic is golden. Done when browned on the outside and 145°F in the thickest part.
Move the chops to a plate and rest for 5 minutes. Spoon the rice onto the plate, lay the chops beside it, and pour the garlic rosemary oil from the skillet over the lamb.

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Instructions

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