Lamb Chops Middle Eastern Rice Recipes

LAMB CHOPS & MIDDLE EASTERN RICE

Steps:

• FOR THE LAMB CHOPS: Season chops with all of the above and place in broiler.
• When the tops are browned, turn the chops, season the other side, and broil that side until browned.
• Transfer to a serving dish and serve.
• FOR THE MIDDLE EASTERN RICE: Prepare the rice as directed on the box.
• Add the 2 tablespoons of butter, the cumin, the raisins, the aniseed, the sugar, the salt and pepper to taste, lime juice and the cooked rice.
• Stir in the eggs and continue stirring until the eggs are mixed into the rice and the eggs are solidified.
• Remove from heat and add the crushed toasted sunflower seeds or pine nuts.
• Fluff with a fork, transfer to a serving dish, and serve.

LEBANESE SPICED LAMB CHOPS

Steps:

• Preheat oven to 550 degrees F.
• Place lamb chops in a 9 by 12-inch glass baking dish. Combine 1 tablespoon of salt, garlic and lemon juice. Pour over lamb chops. Combine 1 tablespoon of salt, pepper, paprika and "7 spices" to form a rub. Rub both sides of the lamb chops with this mixture.
• Place chops back into the baking dish and add 1 1/2 cups of water gently on the side of the dish so as to keep the spices on the lamb chops.
• Cover the dish with foil and seal well. This will ensure the chops stay juicy. Place in the oven at 550 degrees for 30 minutes. Then lower temperature to 400 degrees and bake for 1 1/2 hours.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network?s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

MIDDLE EASTERN RICE AND LENTILS

Steps:

• In a 3-quart saucepan, cook onion in oil till crisp-tender, about 5 to 10 minutes.
• Add broth, rice, lentils, potato, carrot, raisins, and seasonings.
• Cook until rice and lentils are almost tender, about 10 to 15 minutes.
• Stir in the bell pepper and peas.
• Cover and cook about 5-10 minutes more, or until the liquid is absorbed and the rice and lentils are tender.
• Let stand 5 minutes before serving.
• I sometimes use this rice to make stuffed peppers.
• I put rice in peppers and pour canned spaghetti sauce (I usually add about 1/8 cup water to this) over, cover and bake about 45 to 60 minutes.
• I also use leftover rice to make veggie burgers.
• Enjoy!
• For Vegetarian/Vegan do not use chicken broth.