Lamb chops with rice and leeks

Recipe from: 1/21/1993 12:00:00 AM
Ingredients 10
Servings 1
Minutes 5-10 min


Serving Change
  • 300
    leeks, sliced
  • 50
  • 500
    uncooked rice
  • 1
    chicken stock
  • 100
    lemon juice
  • rind of 1 lemon
  • salt and pepper to taste
  • 8
    lamb chops, fatty sides slashed
  • extra lemon juice
  • extra olive oil


5-10 min
Sauté the leeks in half the olive oil till soft and glossy. Add the uncooked rice and the remaining 25 ml olive oil. Stir-fry for 1 minute or till the rice is pale brown. Reduce the heat and add half the chicken stock. Cover and simmer till the rice is done. Add more stock as required. Season with lemon juice and rind, and salt and pepper if necessary. Season the lamb chops with salt and black pepper and sprinkle with a little lemon juice and olive oil. Cook the chops in a griddle pan till brown on both sides but still slightly pink inside. Serve with the rice. Serves 6-8.

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