Find your recipes and restaurants here

Lamb chops with rice and leeks

Recipe from: 1/21/1993 12:00:00 AM
Ingredients 10
Servings 6
Time 5-10 min


  • 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


30 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.

Read more on: grill


Chickpea mayo avo smash

2019-08-19 16:17 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.