Lamb Chops with Savory Raisin Rice

Ingredients

• 12 lamb chops (fat trimmed)
• Salt
• ground pepper
• oil (for brushing)
• 400 g basmati rice
• 1 tsp ground saffron
• 2 tbsp currants
• 4 tbsp chopped almond kernels
• 2 tbsp clarified butter
• 1 cinnamon stick
• 5 green cardamom pods
• 5 cloves
• 3 bay leaves
• 1 tbsp sugar

Instructions

1. 1.

   Rinse the rice in a sieve, rinse thoroughly under cold water, place in a bowl, cover with water and soak for 30 minutes. Drain in a sieve. Pour saffron into a bowl with 4 tbsp boiling water. In a large pot heat the 4 tbsp clarified butter. Add cinnamon stick, cardamom pods, cloves, and bay leaves; sauté over medium heat for 2 minutes. Add currants and cook for 3 minutes while stirring. Stir in saffron, almonds, salt, and sugar. Add 750 ml water, add rice, bring to a boil. Simmer covered on low heat for about 20 minutes until the rice is tender and liquid absorbed. Remove bay leaves, cardamom, and cloves. Taste and adjust seasoning.

2. 2.

   Brush lamb chops with oil, season with salt and pepper, grill over high heat for about 1-2 minutes per side. Plate with the raisin rice and serve.