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
Frequently Asked Questions
What is the preparation time for Lamb Chop & Sun-dried Tomato Rice?
The preparation time for Lamb Chop & Sun-dried Tomato Rice with sunflower seeds & green fresh leaves is between 25 and 40 minutes.
What is the total time required to make Lamb Chop & Sun-dried Tomato Rice with sunflower seeds & green fresh leaves?
The total time required to make Lamb Chop & Sun-dried Tomato Rice with sunflower seeds & green fresh leaves is between 35 and 50 minutes.
How many servings does Lamb Chop & Sun-dried Tomato Rice provide?
4 servings
What are the main ingredients in Lamb Chop & Sun-dried Tomato Rice?
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
What is the nutritional information of Lamb Chop & Sun-dried Tomato Rice?
Calories: 996, Carbs: 89 grams, Fat: grams, Protein: 39.4 grams, Sugar: 9.4 grams, Salt: 398 grams
How do I prepare Lamb Chop & Sun-dried Tomato Rice?
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.
What should be prepared from my kitchen to make Lamb Chop & Sun-dried Tomato Rice?
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
How many calories does Lamb Chop & Sun-dried Tomato Rice have?
996 calories
How much fat content does Lamb Chop & Sun-dried Tomato Rice have?
grams
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