Lamb Chops with Bean Rice

Ingredients

• 8 lamb chops
• 2 tsp flour
• 3 tbsp oil
• 1 can red beans
• 1 onion
• 300 g rice
• 1 tsp butter
• 600 ml water
• 2 sprigs Rosemary
• 1 tsp chopped rosemary
• 0.5 lemon (zest and juice)
• Salt
• Pepper

Instructions

1. 1.

   Pat the lamb chops lightly, season with pepper and coat in flour mixed with lemon zest.

2. 2.

   Peel and finely dice the onion. Drain and rinse the beans.

3. 3.

   Sauté onions in a medium pot with butter, add rice and sauté further, then mix in beans and chopped rosemary, pour in water and add 1/2 tsp salt. Cover and steam over medium heat for about 30 minutes until all liquid is absorbed by the rice.

4. 4.

   Wash rosemary and split into 4-8 smaller sprigs. Brown lamb chops in hot oil on both sides, place on an oven-safe tray, intersperse rosemary sprigs between them, and cover with foil.

5. 5.

   Bake in a preheated oven at 100°C for about 15 minutes. Add lemon juice to the rice, plate, place lamb chop with rosemary over the rice, and serve hot.