|8||lamb — chops|
|15 ml||fresh chillies — 573|
|4||leeks — chopped|
|1||carrots — sliced|
|250 ml||rice — basmati|
|1x400 g||ratatouille — tinned|
Season the chops with salt and pepper and fry them on both sides until golden brown.
Remove from the pan and fry the vegetables in the meat juices until translucent. Stir in the rice and fry for another minute.
Add the ratatouille and stock, and spoon the mixture into an oven dish, layer the chops on top.
Cover the dish with foil and bake for 25 minutes in a preheated oven until the rice is cooked.
Tip: Take an extra 10 minutes to make a tasty salad to go with this dish; use herbs from your garden.
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