When you make a lamb dish, Chef, you want a recipe that does this mouthwatering meat justice. Rest assured, this recipe does just that. Featuring a loaded rice as foundation, which is dotted with tangy sun-dried tomato & onion. These flavours magnify the juicy lamb chops while the nutty green salad balances the richness.
Lamb Chop & Sun-dried Tomato Rice
Lamb Chop & Sun-dried Tomato Rice
with sunflower seeds & green fresh leaves
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Free-range Lamb Leg Chop
- Free-range Lamb Leg Chops
- Fresh Coriander
- Green Leaves
- NOMU BBQ Rub
- Onion
- Onions
- Sun-Dried Tomatoes
- Sunflower Seeds
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
GO FOR GOLDEN-BROWN
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
NICE RICE
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Mix through the rinsed rice and add 200ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Toss through the chopped sun-dried tomatoes, fluff with a fork, and cover.
LIP-SMACKING LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, season, and rest for 5 minutes.
NUTTY SALAD
In a bowl, toss together the rinsed leaves, ½ the toasted seeds, a drizzle of olive oil, and seasoning. Set aside.
DINNER’S READY!
Plate up the lamb and side with the sun-dried tomato rice. Drizzle with any reserved pan juices and serve the green salad on the side. Garnish with the remaining toasted seeds and the chopped coriander.
Sunflower Seeds - 10g
Onion - 1
White Basmati Rice - 100ml
Sun-dried Tomatoes - 20g
Free-range Lamb Leg Chop - 175g
NOMU BBQ Rub - 5ml
Green Leaves - 20g
Fresh Coriander - 3g
GO FOR GOLDEN-BROWN
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
NICE RICE
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Mix through the rinsed rice and add 400ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Toss through the chopped sun-dried tomatoes, fluff with a fork, and cover.
LIP-SMACKING LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, season, and rest for 5 minutes.
NUTTY SALAD
In a bowl, toss together the rinsed leaves, ½ the toasted seeds, a drizzle of olive oil, and seasoning. Set aside.
DINNER’S READY!
Plate up the lamb and side with the sun-dried tomato rice. Drizzle with any reserved pan juices and serve the green salad on the side. Garnish with the remaining toasted seeds and the chopped coriander.
Sunflower Seeds - 20g
Onion - 1
White Basmati Rice - 200ml
Sun-dried Tomatoes - 40g
Free-range Lamb Leg Chops - 350g
NOMU BBQ Rub - 10ml
Green Leaves - 40g
Fresh Coriander - 5g
GO FOR GOLDEN-BROWN
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
NICE RICE
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Mix through the rinsed rice and add 600ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Toss through the chopped sun-dried tomatoes, fluff with a fork, and cover.
LIP-SMACKING LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, season, and rest for 5 minutes.
NUTTY SALAD
In a bowl, toss together the rinsed leaves, ½ the toasted seeds, a drizzle of olive oil, and seasoning. Set aside.
DINNER’S READY!
Plate up the lamb and side with the sun-dried tomato rice. Drizzle with any reserved pan juices and serve the green salad on the side. Garnish with the remaining toasted seeds and the chopped coriander.
Sunflower Seeds - 30g
Onions - 2
White Basmati Rice - 300ml
Sun-dried Tomatoes - 60g
Free-range Lamb Leg Chops - 525g
NOMU BBQ Rub - 15ml
Green Leaves - 60g
Fresh Coriander - 8g
GO FOR GOLDEN-BROWN
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
NICE RICE
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Mix through the rinsed rice and add 800ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Toss through the chopped sun-dried tomatoes, fluff with a fork, and cover.
LIP-SMACKING LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, season, and rest for 5 minutes.
NUTTY SALAD
In a bowl, toss together the rinsed leaves, ½ the toasted seeds, a drizzle of olive oil, and seasoning. Set aside.
DINNER’S READY!
Plate up the lamb and side with the sun-dried tomato rice. Drizzle with any reserved pan juices and serve the green salad on the side. Garnish with the remaining toasted seeds and the chopped coriander.
Sunflower Seeds - 40g
Onions - 2
White Basmati Rice - 400ml
Sun-dried Tomatoes - 80g
Free-range Lamb Leg Chops - 700g
NOMU BBQ Rub - 20ml
Green Leaves - 80g
Fresh Coriander - 10g
Woolies Products in this dish
