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Thursday, March 19, 2015

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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