Ingredients

The following ingredients have 4 Servings
  • 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
  • 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
  • 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 chillies
  • Fresh parsley
  • Lemon slices
  • Fresh Mint

Instruction

  • 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 post 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.