A tender & juicy lamb chop is cooked to perfection and served with fluffy rice dotted with sultanas for a touch of sweetness. Sided with a fresh & spicy salsa for added zing and garnished with vibrant coriander. It’s a dish that looks as good as it tastes!
Lamb Leg Chop & Indian-style Rice
Lamb Leg Chop & Indian-style Rice
with golden sultanas & a fresh salsa
Hands on Time: 25 - 50 minutes
Overall Time: 30 - 55 minutes
Ingredients:
- Cucumber
- Free-range Lamb Leg Chop
- Free-range Lamb Leg Chops
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Golden Sultanas
- Lemon Juice
- NOMU Indian Rub
- Onion
- Onions
- Tomato
- Tomatoes
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
FLUFFY-SPICED RICE
Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced Onion until soft, 4-5 minutes (shifting occasionally). Add the NOMU rub and the rinsed rice. Fry until fragrant, 2-3 minutes. Add 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, toss through the chopped sultanas and cover.
DO THE SALSA
In a bowl, combine the diced Cucumber, the diced tomato, ½ the chopped coriander, the sliced chilli (to taste), the lemon juice (to taste), seasoning, and a drizzle of olive oil.
SIZZLING CHOP
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb chop dry with paper towel and season. When hot, sear the chop, fat-side down, until cooked to your preference, 3-4 minutes per side. During the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes.
INDIAN FLAIR DINNER
Plate up the fluffy rice. Side with the lamb chop and the zingy salsa. Garnish with the remaining coriander. Great work, Chef!
FLUFFY-SPICED RICE
Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced Onion until soft, 4-5 minutes (shifting occasionally). Add the NOMU rub and the rinsed rice. Fry until fragrant, 2-3 minutes. Add 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, toss through the chopped sultanas and cover.
DO THE SALSA
In a bowl, combine the diced Cucumber, the diced tomato, ½ the chopped coriander, the sliced chilli (to taste), the lemon juice (to taste), seasoning, and a drizzle of olive oil.
SIZZLING CHOPS
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb chops dry with paper towel and season. When hot, sear the chops, fat-side down, until cooked to your preference, 3-4 minutes per side. During the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes.
INDIAN FLAIR DINNER
Plate up the fluffy rice. Side with the lamb chops and the zingy salsa. Garnish with the remaining coriander. Great work, Chef!
FLUFFY-SPICED RICE
Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced Onion until soft, 5-6 minutes (shifting occasionally). Add the NOMU rub and the rinsed rice. Fry until fragrant, 3-4 minutes. Add 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, toss through the chopped sultanas and cover.
DO THE SALSA
In a bowl, combine the diced Cucumber, the diced tomato, ½ the chopped coriander, the sliced chillies (to taste), the lemon juice (to taste), seasoning, and a drizzle of olive oil.
SIZZLING CHOPS
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb chops dry with paper towel and season. When hot, sear the chops, fat-side down, until cooked to your preference, 3-4 minutes per side. During the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes.
INDIAN FLAIR DINNER
Plate up the fluffy rice. Side with the lamb chops and the zingy salsa. Garnish with the remaining coriander. Great work, Chef!
FLUFFY-SPICED RICE
Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced Onion until soft, 5-6 minutes (shifting occasionally). Add the NOMU rub and the rinsed rice. Fry until fragrant, 3-4 minutes. Add 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, toss through the chopped sultanas and cover.
DO THE SALSA
In a bowl, combine the diced Cucumber, the diced tomato, ½ the chopped coriander, the sliced chillies (to taste), the lemon juice (to taste), seasoning, and a drizzle of olive oil.
SIZZLING CHOPS
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb chops dry with paper towel and season. When hot, sear the chops, fat-side down, until cooked to your preference, 3-4 minutes per side. During the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes.
INDIAN FLAIR DINNER
Plate up the fluffy rice. Side with the lamb chops and the zingy salsa. Garnish with the remaining coriander. Great work, Chef!
Frequently Asked Questions
What is the preparation time for Lamb Leg Chop & Indian-style Rice?
The preparation time for Lamb Leg Chop & Indian-style Rice with golden sultanas & a fresh salsa is between 25 and 50 minutes.
What is the total time required to make Lamb Leg Chop & Indian-style Rice with golden sultanas & a fresh salsa?
The total time required to make Lamb Leg Chop & Indian-style Rice with golden sultanas & a fresh salsa is between 30 and 55 minutes.
How many servings does Lamb Leg Chop & Indian-style Rice provide?
4 servings
What are the main ingredients in Lamb Leg Chop & Indian-style Rice?
Cucumber, Free-range Lamb Leg Chop, Free-range Lamb Leg Chops, Fresh Chilli, Fresh Chillies, Fresh Coriander, Golden Sultanas, Lemon Juice, NOMU Indian Rub, Onion, Onions, Tomato, Tomatoes, White Basmati Rice
What is the nutritional information of Lamb Leg Chop & Indian-style Rice?
Calories: 1020, Carbs: 107 grams, Fat: grams, Protein: 38.8 grams, Sugar: 22.1 grams, Salt: 638 grams
How do I prepare Lamb Leg Chop & Indian-style Rice?
FLUFFY-SPICED RICE: Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the NOMU rub and the rinsed rice. Fry until fragrant, 2-3 minutes. Add 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, toss through the chopped sultanas and cover. DO THE SALSA: In a bowl, combine the diced cucumber, the diced tomato, ½ the chopped coriander, the sliced chilli (to taste), the lemon juice (to taste), seasoning, and a drizzle of olive oil. INDIAN FLAIR DINNER: Plate up the fluffy rice. Side with the lamb chops and the zingy salsa. Garnish with the remaining coriander. Great work, Chef! SIZZLING CHOPS: Place a pan over medium-high heat with a drizzle of oil. Pat the lamb chops dry with paper towel and season. When hot, sear the chops, fat-side down, until cooked to your preference, 3-4 minutes per side. During the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes.
What should be prepared from my kitchen to make Lamb Leg Chop & Indian-style Rice?
Cucumber, Free-range Lamb Leg Chop, Free-range Lamb Leg Chops, Fresh Chilli, Fresh Chillies, Fresh Coriander, Golden Sultanas, Lemon Juice, NOMU Indian Rub, Onion, Onions, Tomato, Tomatoes, White Basmati Rice
How many calories does Lamb Leg Chop & Indian-style Rice have?
1020 calories
How much fat content does Lamb Leg Chop & Indian-style Rice have?
grams
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