Lamb chops with rice and leeks

Name: Lamb chops with rice and leeks
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 300.00 g leeks sliced; 50.00 ml oil; 500.00 ml rice uncooked; 1.00 Litres stock chicken; 100.00 ml lemon juice; lemon zest; salt and freshly ground black pepper to taste; 8.00 lamb chops; lemon juice; olive oil

6 servings Prep: 10 mins, Cooking: 30 mins

Rate this recipe

Vegetables

By Food24 November 03 2009

Print Recipe

135

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (10)

300.00 g	leeks — sliced
50.00 ml	oil
500.00 ml	rice — uncooked
1.00 Litres	stock — chicken
100.00 ml	lemon juice
	lemon — zest
	salt and freshly ground black pepper — to taste
8.00	lamb — chops
	lemon juice
	olive oil

Tap for ingredients

Method:

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.