New Orleans Skillet Lamb Chops And Rice
Total Time: 50 mins
Preparation Time: 10 mins
Cook Time: 40 mins
Ingredients
- Servings: 4
- 1 medium onion, coarsely chopped
- 1 stalk celery, chopped
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 lamb chops (1/2-inch thick)
- 1/8 teaspoon pepper
- 1 1/2 cups water
- 2 tablespoons brown sugar
- 2 cups tomato sauce
- 1 cup long grain rice
- 1/2 teaspoon fennel seed
Recipe
- 1 sauté onion and celery in butter and oil in heavy deep skillet for 2 minutes, or until slightly softened.
- 2 season lamb chops with salt and pepper. brown in skillet on both sides. remove from pan; set aside.
- 3 add water, brown sugar and 1 1/2 cups of the tomato sauce to skillet. bring to boiling, scraping up browned bits from bottom of skillet.
- 4 stir in rice and fennel seeds.
- 5 return the chops to skillet; spoon sauce and rice over them.
- 6 cover and cook over medium low heat 20 to 30 minutes.
- 7 pour in remaining tomato sauce. cover and cook 10 minutes more or until rice and chops are tender.
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