What a great mid-day meal or to all you all - dinner 
I wrote the recipe for two lamb chops, but we had only one and with the rice and artichoke, it really was sufficient.
Garam Masala Lamb Chops
How easy can a dinner get than this one and oh, so flavorful.
4 Lamb Chops, each about 1 1/4” to 1 1/2” thick
Cooking Spray or 1/2 T. Olive oil
Salt & pepper
Garam Masala
Spray each side of the chops with cooking spray, or brush with as little olive oil as possible, and sprinkle each side with salt, pepper and garam masala.
Broil or grill the chops to an internal temperature of 130°F for rare, or 145°F for medium. Lamb is very dry and tough if you cook past medium. Makes 2 or 4 servings
Fried Rice
Fried rice goes wonderfully well with the garam masala lamb chops. For an added flavor add some peas or edamame beans as you add the rice to the skillet.
4 cups cooked rice, preferable chilled brown rice
2 T. vegetable oil
1 T. coarsely chopped garlic
1/3 cup chopped onion
1 large egg, slightly beaten
2 T. fish sauce
1 tsp. sugar
3 green onions, thinly sliced
Optional: chopped cilantro to garnish
Heat a wok or large skillet over medium-high heat. Add the oil; and allow to heat. Add the onion and garlic; turn down the heat to medium and cook for 3 to 4 minutes until the onion is opaque and fragrant. Add the beaten egg and toss well to scramble it.
Add the rice, fish sauce, sugar and green onion and cook tossing often until the rice is heated through. Serve with a sprinkling of cilantro, if desired.
We each had one chop and 1 cup fried rice for which approximate nutrional values were:
cal: 469; fat: 19g; chol: 121mg; carbs: 53; fiber: 5g
Just loved the chops.
I wrote the recipe for two lamb chops, but we had only one and with the rice and artichoke, it really was sufficient.Garam Masala Lamb Chops
How easy can a dinner get than this one and oh, so flavorful.
4 Lamb Chops, each about 1 1/4” to 1 1/2” thick
Cooking Spray or 1/2 T. Olive oil
Salt & pepper
Garam Masala
Spray each side of the chops with cooking spray, or brush with as little olive oil as possible, and sprinkle each side with salt, pepper and garam masala.
Broil or grill the chops to an internal temperature of 130°F for rare, or 145°F for medium. Lamb is very dry and tough if you cook past medium. Makes 2 or 4 servings
Fried Rice
Fried rice goes wonderfully well with the garam masala lamb chops. For an added flavor add some peas or edamame beans as you add the rice to the skillet.
4 cups cooked rice, preferable chilled brown rice
2 T. vegetable oil
1 T. coarsely chopped garlic
1/3 cup chopped onion
1 large egg, slightly beaten
2 T. fish sauce
1 tsp. sugar
3 green onions, thinly sliced
Optional: chopped cilantro to garnish
Heat a wok or large skillet over medium-high heat. Add the oil; and allow to heat. Add the onion and garlic; turn down the heat to medium and cook for 3 to 4 minutes until the onion is opaque and fragrant. Add the beaten egg and toss well to scramble it.
Add the rice, fish sauce, sugar and green onion and cook tossing often until the rice is heated through. Serve with a sprinkling of cilantro, if desired.
We each had one chop and 1 cup fried rice for which approximate nutrional values were:
cal: 469; fat: 19g; chol: 121mg; carbs: 53; fiber: 5g
Just loved the chops.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
