Lamb with Parsley Rice

Cuisine: Middle Eastern

Category: meat

Servings: 4


4 lamb sirloin or shoulder chops
1/2 lemon
1 cup uncooked regular long grain
1 cup sliced mushrooms (about
3 ounces)
2 cups water
1/4 teaspoon salt
1 clove garlic, finely chopped
1 tablespoon chopped fresh rosemary
1 teaspoon ground mustard
1/4 teaspoon salt
1/4 cup chopped fresh parsley
2 tablespoons pine nuts


Spray 10-inch nonstick skillet with nonstick cooking spray. Trim fat from lamb chops. Squeeze juice from lemon onto lamb. Cook lamb in skillet over medium heat, turning once, until brown; drain. Remove from skillet; drain. Mix rice, mushrooms, water, 1/4 teaspoon salt and the garlic in same skillet; place lamb on top. Mix rosemary, mustard and 1/4 teaspoon salt; sprinkle evenly over lamb. Heat to boiling; reduce heat. Cover and simmer 14 minutes (do not lift cover or stir). Remove from heat; let stand 10 minutes. Remove lamb; keep warm. Stir parsley and pine nuts into rice mixture. Serve with lamb. 4 servings

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