Best 3 Lamb Chops Middle Eastern Rice Recipes

Lamb chops middle eastern rice is easy to make and it is a perfect meal to serve to your loved ones. It takes only a bit of planning ahead to make this flavorful dish. The lamb chops are tender and juicy, while the rice is fluffy and flavorful. This dish is sure to impress your guests, and it is a great way to enjoy a taste of the Middle East.

Let's cook with our recipes!

LAMB CHOPS & MIDDLE EASTERN RICE

Lamb Chops & Middle Eastern Rice image

What can I say, other than this is an EASY and wonderful tasting way to make lamb chops. The Middle Eastern Rice goes very well with the lamb chops, and can also be used to compliment other dishes as well.

Provided by Alan Leonetti

Categories Lamb/Sheep

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 23

Ingredients

4 -8 lamb loin chops
1 dash extra virgin olive oil
Dijon mustard (to brush onto chops)
salt & freshly ground black pepper
1 dash dried thyme
1 dash dried sage
1 dash dried parsley
1 dash garlic granules
1 dash dried rosemary, crushed
2 cups white rice (made as directed on the box)
1 teaspoon cumin
1/2 cup golden raisin
1 teaspoon lime juice
2 tablespoons fennel seeds
1 tablespoon rosemary (crushed)
1 1/2 teaspoons curry
1 tablespoon anise seed
1 teaspoon sugar
salt and pepper
1/2 cup sunflower seeds or 1/2 cup pine nuts (toasted and crushed)
2 eggs (slightly beaten)
2 tablespoons butter
3 cups water

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

Lebanese Spiced Lamb Chops image

Provided by Food Network

Categories main-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 8

Ingredients

12 to 16 lamb chops (depending on size)
2 tablespoon salt
5 cloves garlic, minced
1 1/2 lemons, juiced
2 tablespoons black pepper
2 tablespoons paprika
2 tablespoons Lebanese "7 spices"
1 1/2 cups water

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

Middle Eastern Rice and Lentils image

This protein rich dish will add a flavorful accent to broiled or grilled lamb chops or steaks. A combination of cinnamon, cumin, and cloves gives the dish a spicy Middle Eastern taste and aroma. Toss any cold leftovers with a mustard vinaigrette for an easy luncheon salad, or use it to make stuffed peppers!

Provided by Sharon123

Categories White Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3/4 cup coarsely chopped onion
1 tablespoon vegetable oil
3 1/2 cups chicken broth (or 3 1/2 cups water plus 1 tsp. salt I usually add veg. cube)
3/4 cup uncooked white rice
1/2 cup dried lentils, rinsed and picked over
1 cup diced peeled baking potato
3/4 cup diced peeled carrot
1/2 cup raisins
3/4 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/8 teaspoon ground cloves
1 cup diced red bell pepper
3/4 cup frozen green pea

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.

Nutrition Facts : Calories 419.3, Fat 5.5, SaturatedFat 0.9, Sodium 722.2, Carbohydrate 77.3, Fiber 12.8, Sugar 17.4, Protein 16.4

Tips:

To ensure even cooking, bring the lamb chops to room temperature before cooking.
Use a meat thermometer to ensure the lamb chops are cooked to your desired doneness.
For a more flavorful dish, marinate the lamb chops in a mixture of olive oil, garlic, rosemary, and lemon juice for at least 30 minutes before cooking.
If you don't have a grill, you can cook the lamb chops in a grill pan over medium-high heat.
Serve the lamb chops with a variety of sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

These lamb chops are a delicious and easy-to-make meal that is perfect for any occasion. The Middle Eastern rice is a flavorful and aromatic side dish that complements the lamb chops perfectly. This dish is sure to be a hit with your family and friends.