What are the main ingredients in Lamb Leg Chops with Indian-style Rice?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Lamb Leg Chops with Indian-style Rice?

Calories: 948, Carbs: 92 grams, Fat: grams, Protein: 37 grams, Sugar: 18.3 grams, Salt: 708 grams

How do I prepare Lamb Leg Chops with Indian-style Rice?

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 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. 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. MEANWHILE: Rinse, pick, and roughly chop the coriander. Finely dice the cucumber and the tomato. De-seed and finely slice the chilli. 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 the 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.

What should be prepared from my kitchen to make Lamb Leg Chops with Indian-style Rice?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Lamb Leg Chops with Indian-style Rice

Tender & juicy lamb chops are cooked to perfection and served with fluffy rice dotted with golden 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 Chops with Indian-style Rice

with golden sultanas & a fresh salsa

Hands on Time: 25 - 50 minutes

Overall Time: 30 - 55 minutes

Download the Recipe for 2

Ingredients:

Cucumber
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

Photo of Lamb Leg Chops with Indian-style Rice

Serves 1

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 the 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.
MEANWHILE
Rinse, pick, and roughly chop the coriander. Finely dice the cucumber and ½ the tomato. De-seed and finely slice the chilli.
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 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!

Onion - 1
NOMU Indian Rub - 15ml
White Basmati Rice - 100ml
Golden Sultanas - 15g
Fresh Coriander - 4g
Cucumber - 50g
Tomato - 1
Fresh Chilli - 1
Lemon Juice - 10ml
Free-range Lamb Leg Chops - 175g

Download the Recipe

Serves 2

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 the 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.
MEANWHILE
Rinse, pick, and roughly chop the coriander. Finely dice the cucumber and the tomato. De-seed and finely slice the chilli.
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 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 chops and the zingy salsa. Garnish with the remaining coriander. Great work, Chef!

Onion - 1
NOMU Indian Rub - 30ml
White Basmati Rice - 200ml
Golden Sultanas - 30g
Fresh Coriander - 8g
Cucumber - 100g
Tomato - 1
Fresh Chilli - 1
Lemon Juice - 20ml
Free-range Lamb Leg Chops - 350g

Download the Recipe

Serves 3

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 the 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.
MEANWHILE
Rinse, pick, and roughly chop the coriander. Finely dice the cucumber and 1½ of the tomatoes. De-seed and finely slice the chillies.
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 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 chops and the zingy salsa. Garnish with the remaining coriander. Great work, Chef!

Onions - 2
NOMU Indian Rub - 45ml
White Basmati Rice - 300ml
Golden Sultanas - 45g
Fresh Coriander - 12g
Cucumber - 150g
Tomatoes - 2
Fresh Chillies - 2
Lemon Juice - 30ml
Free-range Lamb Leg Chops - 525g

Download the Recipe

Serves 4

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 the 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.
MEANWHILE
Rinse, pick, and roughly chop the coriander. Finely dice the cucumber and the tomatoes. De-seed and finely slice the chillies.
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 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 chops and the zingy salsa. Garnish with the remaining coriander. Great work, Chef!