Lamb chops are a favorite in our house and we love coming up with new ways to enjoy them. This one pot meal is quick and delicious. Perfect for a weeknight meal. The rice is amazing on it's own and we will be using it for additional meals in the future.
INGREDIENTS 2 T stone ground mustard 3 cloves garlic, minced 1 t rosemary 2 T olive oil 2 T grated parmesan cheese salt and pepper to taste 4-5 thick cut lamb chops 1 T light oil 1 T light oil 2 c basmati rice 1 14.5 oz can diced tomatoes 2 c chicken broth 1 lemon, juiced 1 c kalmata olives, sliced in half 2 T mint (plus additional for garnish)
DIRECTIONS 1. Mix mustard, garlic, rosemary, olive oil, parmesan, salt and pepper in mortar and use pesto to thoroughly combine. 2. Spread mustard mixture on lamb chops. Heat brassiere until hot, add 1 T oil. Once oil is shimmering, add lamb. Cook 6 minutes each side or until mixture forms a nice crust. Set aside. 3. Add additional T of oil, heat until shimmering. Add basmati and cook, stirring constantly until just beginning to brown. Add tomatoes, broth, and lemon juice. Bring to a boil and then reduce to a simmer. Stir in mint and olives. Cover and cook 20 minutes or until all liquid is absorbed. Taste and adjust seasoning as needed. 4. Add chops back to pan, sprinkle with additional mint and serve.