Lamb chops with fruity spiced rice
A brilliant way to really spice of the works at a braai.
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Loading... Ingredients
- 1 cup Spekko Long Grain Parboiled Rice
- 1 stock cube or 2 teaspoons stock powder
- 8 lamb chops, depending on size, or 4 lamb leg steaks
- 10 ml (2 tsp) olive oil
- 2 onions, chopped
- 1 garlic clove, chopped
- 5 ml (1 tsp) ground cumin
- 5 ml (1 tsp) ground coriander
- 4 dried apricots, chopped
- 2 lemons, cut into wedges
- chopped fresh parsley or coriander
Method
- Put the rice in a pan with water to generously cover, and add the stock cube or powder. Bring to the boil, then simmer for 10-12 minutes, until the rice is tender. Drain well.
- Heat the grill and season the steaks or chops. Grill for 3-4 minutes on each side until cooked to your liking.
- Meanwhile, heat the oil in a pan, add the onion and fry gently for 5 minutes until lightly coloured. Add the garlic. Stir in the spices, then add the apricots and rice and mix well, heating everything through. Stir through the parsley or coriander and serve with the steaks or chops. Serve lemon wedges on the side.
- Multiply this recipe and serve the chops straight from the braai at events.
- Lamb shoulder chops are cheaper than chump chops or leg steaks. Buy your meat from a reputable butcher.
- As with all meat, freeze on the day of purchase, or keep cool and no longer than a day or two in the fridge.
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