Recipe provided by Two Purple Figs
INGREDIENTS
- 6-8 pieces Lamb shoulder Chops
- 1 teaspoon salt and pepper
- 1/2 teaspoon allspice
- 1 teaspoon oregano
- 1 Tablespoon butter or olive oil for searing Sauce base
- 1 tablespoon butter or olive oil
- 2 onions chopped
- 6 cloves garlic sliced
- 3 sprigs fresh thyme
- 1 cup canned cherry tomatoes with juice
- 2 cups stock Rice
- 2 cups long grain rice
- 2 1/2 cups tomato juice and stock mixed in a 50:50 ratio
- 1 teaspoon salt and pepper
- 1/2 teaspoon allspice
- 1 cinnamon stick
- 1 green chilies Garnish
- Fresh parsley
- Lemon slices
- Fresh Mint
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.
Sear the lamb chops in the pan for 2 minutes per side until golden. Repeat until all the chops are seared. Place the seared chops on a baking sheet.
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 that sauce mixture for 5 more minutes to infuse the flavors before placing back the lamb chops.
Add in the stock and bring the pot to a boil. At that point lower the heat to medium low and allow the chops to cook for about 45 minutes.
Now you’ll increase the heat to medium high, add in the tomato juice, spices, and rice. Once it boils, lower the heat to low and let the rice cook until fluffy—that takes anywhere from 30-40 minutes at most.
The recipe is ready when the rice is fluffy and cooked, and it has absorbed all the liquid, while the lamb chops are soft, tender and have reached a temperature of at least 145 degrees.
Serve the meal right away garnished with mint, parsley and lemon.
