One-Pot Lamb Shoulder Chops with Rice Pilaf

This easy one-pot dish brings a festive flare to your dinner table with deliciously spiced lamb shoulder chops served over rice pilaf. Garnish with fresh slices of lemon, mint, and parsley for a beautiful and hearty meal.

One-Pot Lamb Shoulder Chops with Rice Pilaf

Spiced Lamb Pilaf with Lemon & Fresh Herbs

Cook Time:
1 hour, 40 minutes
Serving Size:
4
Prep Time:
10 minutes
Ingredient:
Shoulder Chops

Ingredients

6-8 lamb shoulder chops

1 teaspoon salt and pepper

1/2 teaspoon allspice

1 teaspoon oregano

1 tablespoon butter or olive oil for searing

For the sauce:

1 tablespoon butter or olive oil

2 onions chopped

6 cloves garlic sliced

3 sprigs of fresh thyme

1 cup canned cherry tomatoes with juice

2 cups stock

For the rice: 

2 cups long-grain rice

2 1/2 cups tomato juice mixed with equal parts stock

1 teaspoon salt and pepper

1/2 teaspoon allspice

1 cinnamon stick

1 green chili 

For the garnish:

Fresh parsley

Fresh mint leaves

Lemon slices 

lamb kebabs recipe from central grazing company

Directions

In a large 5.5-quart heavy-duty pot, add the butter on medium-high heat. Season the lamb shoulder chops well on both sides with salt and pepper. Next, sear the lamb in the pan for 2 minutes per side until golden, making sure not to crowd the pan. Place the cooked lamb chops aside and repeat until all the chops are seared. 

Make the sauce by adding the butter into the same pot and sauté the onions and garlic. Add in the tomatoes after 3 minutes when the onions have softened. Cook sauce for 5 more minutes to infuse the flavors before placing the lamb back into the pan.

Add in the stock and bring the pot to a boil. Lower the heat to medium-low and allow the chops to cook for about 45 minutes. Next, increase the heat to medium-high and add the tomato juice, spices, and rice. Once it reaches a boil, reduce the heat to low and cook until the rice is fluffy and has absorbed all the liquid – about 30-40 minutes. 

Serve the meal immediately, garnished with mint, parsley, and lemon.

Recipe adapted from the American Lamb Board.

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