Lamb Chops With Curried Rice and Cherries

Lamb Chops With Curried Rice and Cherries
Romulo Yanes
five_whole_stars
Click a Star to Rate This Recipe
Serves 4
preparation
25
minutes
cooking
25
minutes

Ingredients

1
cup
long-grain white rice
1
teaspoon
curry powder
1
cup
cherries, halved and pitted
1/2
cup
torn fresh basil leaves
1
teaspoon
olive oil
8
small rib or loin lamb chops (each 3⁄4 inch thick; about 2 pounds total)
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.
Kate Merker
July 2010

Nutritional Information

  • Per Serving
  • Calories 415
  • 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
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments