Lamb Chops With Curried Rice and Cherries

lamb-chops-curried-rice
Photo by Romulo Yanes
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 415 calories
    • Fat 10 g
    • Sat Fat 3 g
    • Cholesterol 87 mg
    • Sodium 318 mg
    • Protein 31 g
    • Carbohydrate 52 g
    • Sugar 5 g
    • Fiber 3 g
    • Iron 4 mg
    • Calcium 34 mg
  • July 2010

Ingredients

  1. Check 1cup long-grain white rice
  2. Check 1teaspoon curry powder
  3. Check 1cup cherries, halved and pitted
  4. Check 1/2cup torn fresh basil leaves
  5. Check 1teaspoon olive oil
  6. Check 8 small rib or loin lamb chops (each 3⁄4 inch thick; about 2 pounds total)
  7. Check kosher salt and black pepper

Directions

  1. Cook the rice according to the package directions, adding curry powder to the water before cooking. Gently fold the cherries and basil into the cooked rice.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Season the lamb with ½ teaspoon each salt and pepper.
  3. Cook the lamb in batches, 2 to 4 minutes per side for medium-rare, adding more oil to the pan if necessary. Serve the lamb with the rice.