Moroccan style baked Lamb Chops with Lentil Rice
Lamb, when its cooked well is delicious. Sticky, crispy, tender and juicy all at the same time. Accented beautifully by the sweetness of the Spices and the Raisins; this dish is on rotation at our dinner table.
Lamb is not as mass produced as Beef or Chicken and therefore most Lamb on the market is pasture raised and grass fed. New Zealand is known for it’s high quality Lamb, as is Iceland. American Lamb is sometimes grain fed or finished and this grain can contain GMO’s.
Organic Ingredients Serves 4
8 Lamb Chops
Lentil & Rasin Rice
2 Cups Indian Basmati Rice, washed
1 Cup Green Lentils, washed and par-boiled. Bring to a boil, cover and simmer on medium heat for 15 minutes. Drain.
1 Large Onion, peeled & diced small
2 Tbsps. Ghee Butter
3 Cups Chicken Stock
Ground Spices: 1 Tsp. Garam Masala, 1/2 Ts. Cumin, 1/2 Tsp. Turmeric, 1/4 Tsp. Saffron
Sea Salt, to taste
1 Cup Raisins (optional)
Marinade
2 Tbsps. Green Yoghurt, I use pastured A2
2 Tbsps. Balsamic Vingear
2 Tbsps. Extra Virgin Olive Oil
1 Tsp. each Ground Spices: Turmeric, Cumin, Garam Masala, Cinnamon, Sea Salt
Date Cumin Yoghurt
2 Cups Greek Yoghurt, we use A2, pastured, organic dairy
1 Tsp. Wild Raw Honey
1/2 Tsp. Ground Cumin
4 Medjool Dates, pitted and sliced into thin slivers
Method
Heat 1 Tablespoon of Ghee in a large non stick pot and sauté the Onion until translucent. Add Rice, a teaspoon of Sea Salt and Spices and stir for a minute being careful not to break the Rice. Add par boiled Lentils. Cook for another minute. Add Chicken Stock. Bring to a boil. Cover and reduce heat to low. Let simmer for 20 minutes. Turn off the heat and add in Raisins and stir, cover for another 2-3 minutes then leave uncovered until ready to eat so the steam rises and doesn't cook the Rice further.
Baked Lamb Chops
Marinate 8 Lamb Chops in a sealed container in the fridge for at least 30 minutes and up to overnight.
Sear Chops in a large non stick, oven safe pan on high heat in some Olive Oil for 3 minutes on each side. A Lamb Chop is thick and has more than 2 sides to sear - make sure you sear all 5 fleshy sides. No need to sear the side with bone. The searing process takes about 10 minutes. Place pan, uncovered with seared Chops in 350F oven and bake for about 15 minutes on each side or until cooked through. Remove from oven and baste with juices from pan.
Date Cumin Yoghurt:
Mix well Yoghurt with Spices and Honey. Add dates and stir.
Served with Lentil Rice, Date Yoghurt, Cucumber Tomato Salad & Persian Pickle.
Moroccan style baked Lamb Chops with Lentil Rice