Lamb Chops With Spinach Rice Pilaf Food

UZBEK PLOV (LAMB AND RICE PILAF)

Steps:

• Place basmati rice in a large bowl and cover with warm water. Set aside. Wash heads of garlic. Set aside.
• Heat vegetable oil in a dutch oven or large skillet over high heat until smoking, then add lamb, turning occasionally until the lamb is evenly browned, about 10 minutes. Stir in the onions; cook and stir until the onion has softened and browned, about 10 minutes. Stir in the carrots; cook and stir until the carrots have softened, about 10 minutes. Sprinkle with cumin, coriander, barberries, and peppercorns. Drop whole garlic heads into the mixture, stirring to evenly distribute ingredients. Reduce heat to medium. Cover and cook for 30 minutes.
• Wash and drain basmati rice with hot water. Pour cleaned rice over the lamb mixture in an even layer. Slowly pour in the boiling water. The rice should be covered with about 3/4 inch of water. Do not stir. Season with salt, and reduce heat to medium-low. Cover and cook until rice is tender, and the liquid has been absorbed, about 20 minutes. Stir rice and lamb together, and serve with the garlic heads on top.

RACK OF LAMB WITH HERB CRUST, LAMB JUS AND RICE PILAF

Steps:

• Pull flaps off the racks of lamb and dice. Add the diced lamb to a saucepan and cook on low. Trim the bones, then add the trimmings to the pan. Add the sliced onion and garlic. Cook until the trimmings turn deep brown, then pour off the fat and add the Chardonnay.
• Reduce the liquid down to a glaze, then add 1/2 cup water. Cook for 1 hour, then strain and add 2 tablespoons butter.
• Preheat the oven to 375 degrees F.
• Place breadcrumbs on a cookie sheet and bake for about 10 minutes.
• Mix the arugula, basil, parsley and tarragon with the melted butter and breadcrumbs in a medium bowl. Sprinkle the racks of lamb thoroughly with the Espelette pepper and sea salt, then coat the racks with seasoned breadcrumb mixture.
• Increase oven temperature to 400 degrees F.
• Place the racks of lamb in a large casserole dish. Roast for about 20 minutes. Remove from the oven and cover with aluminum foil. Let the lamb rest for about 20 minutes. Strain the pan drippings and whisk in the remaining 3 tablespoons butter. Season with salt and pepper.
• Reheat the sauce and slice the racks. Gently sauce the lamb and serve with Arborio Rice Pilaf.
• Preheat the oven to 350 degrees F.
• Add the olive oil and 1 tablespoon butter to an oven-safe saucepan over medium heat. Add the onions and cook for about 5 minutes. Add the rice. Simmer for about 5 minutes, then add the lamb jus, saffron and 1/2 cup water and bring to a boil.
• Transfer to the oven and bake for about 18 minutes. Remove and let rest 10 minutes.
• Stir in the chives and remaining 2 tablespoons of butter. Season with salt and pepper.

LAMB CHOPS WITH SPINACH RICE PILAF

Steps:

• In a medium saucepan, melt 2 tablespoons butter with 1 tablespoon olive oil, in pan over medium heat.
• Add spaghetti and toast until deeply golden, about 4 minutes.
• Stir in rice, then stir in 2 1/2 cups chicken broth; season with salt and pepper.
• Cover and bring to a boil; lower the heat and simmer for 15 minutes.
• While rice is working, using a food processor, process the spinach in a paste. STir into the rice and let stand for 2-3 minutes.
• Preheat broiler.
• In small skillet, heat remaining 2 tablespoons butter over mediume heat. Add shallots, season with salt and pepper and cook until tender, 3-4 minutes.
• Whisk in flour and cook for 1 minutes, then whisk in Worcestershire sauce, pomegranate juice and remaining 1/2 cup chicken broth.
• Cook until thickened, about 5 minutes.
• Coat lamb chopse with remaining 1 tablespoon olive oil and season with salt and pepper.
• Broil, turning once, until browned and medium rare, about 5 minutes.
• Serve with the gravy and rice pilaf.

LAMB CHOPS WITH POMEGRANATE SAUCE AND SAFFRON PILAF

Steps:

• Preheat the broiler and arrange the oven rack 8 inches from the broiler.
• Heat a large sauce pot over medium heat. Add the butter and let it melt, then add the orzo and stir. Toast the pasta until golden brown, 3 minutes, then add the rice and stir to combine. Add the saffron threads and stir in the stock. Bring the liquid to a boil, then reduce the heat to a simmer and cover the pot with a tight-fitting lid. Cook the rice until tender, about 15 to 18 minutes.
• Meanwhile, roll the pomegranate on the counter while applying pressure for a minute. Hold the pomegranate over a small pot and cut into it with a small sharp knife; the juice will come rushing out. Squeeze the pomegranate until 3/4 to 1 cup of juice is produced. Stir in the wine, Worcestershire, peppercorns, cloves, and bay leaf. Bring to a boil, lower the heat to a simmer and reduce the liquid by half, about 6 minutes. Pour a little sauce into a small bowl, stir in the cornstarch, and then pour the mixture into the sauce. Cook until thickened, about 1 minute. Remove and discard the peppercorns, whole cloves and the bay leaf.
• Arrange the chops on a broiler pan and season with salt and pepper, to taste. Broil for 3 to 4 minutes, or only 1 minute on each side for pink centers.
• When the chops go into the broiler, heat the extra-virgin olive oil in a medium skillet over medium heat. Add the garlic and stir for 2 minutes, then add the spinach and let it wilt. Season with salt, pepper, and nutmeg, to taste.
• Arrange 3 chops on each serving plate. Drizzle with pomegranate sauce, and serve the saffron pilaf and wilted spinach alongside.

SPICED LAMB PILAF

Steps:

• Put the oil in a large pan over a medium heat. Add the onion to the pan and cook until soft and translucent, about 15 mins. Add the garlic and spices, and stir in for 2 mins.
• Crumble the stock cubes into 1.2 litres of just-boiled water. Add the rice and shredded lamb to the pan. Stir well to coat the grains in the oil and spices, then pour over the stock. Bring to the boil, then cover with a lid and lower the heat. Cook for 12 mins or until the rice is tender and the stock absorbed.
• Once the rice is ready, remove from the heat and add the raisins, spring onions, tomatoes and herbs, mixing well. Season to taste and serve topped with more herbs, almonds and a drizzle of natural yogurt.

CURRIED RICE PILAF WITH LAMB

Steps:

• Heat oven to 350 degrees.
• Grease a shallow 2-quart baking dish.
• In a large skillet, brown chops in butter.
• Remove chops; sprinkle with salt and pepper.
• Add rice to pan drippings; cook, stirring constantly, until grains turn golden brown.
• Stir in remaining ingredients; pour into prepared dish.
• Arrange chops on top.
• Bake covered at 350 degrees for 40 to 50 minutes or until rice and chops are tender and liquid is absorbed.

RICE PILAF WITH LAMB

Steps:

• Important:You will need a 5 quart roaster or Dutch oven with a well fitting lid to hold in heat & moisture.
• Preheat oven to 350°F.
• Melt butter in roaster over medium high heat.
• Add onions,bell pepper & salt & sweat (not brown) for a few minutes.
• Stir in rice & pine nuts & gently toast while stirring until rice smells nutty.
• Add Saffron & water, bay leaf & chicken broth. Increase heat to high, when broth starts to boil, stir ingredients once, place lid on roaster & place in oven for 15 minutes.
• When oven time is up, remove roaster from oven & rest for another 15 minutes but DO NOT remove lid (rice is still cooking).
• When rice is in oven, prepare the lamb by mixing with thyme & rosemary.
• Season & brown lamb gently & break it into pieces about the size of a clove of garlic. When rice is rested, add lamb & peas & mix through with a fork, fluffing rice as you look to remove the bay leaf.
• Serve onto a warm platter or plates.