Lamb Chops with Tomatoes
Lamb chops with tomatoes is a recipe with fresh ingredients from the lamb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 tomatoes
- 125 g long grain rice
- 1 bunch spring onions
- 3 tbsp oil
- 2 cloves garlic
- 150 g zucchini
- 1 tbsp chopped parsley
- 400 g passata (canned)
- Salt
- Pepper
- 12 lamb chops (70 g each)
- 2 tbsp oil
- Salt
- Pepper
- 1 clove garlic
Instructions
-
1.
Wash tomatoes, pat dry, cut off the top and hollow out with a spoon. Cook rice in salted water according to package instructions, drain and set aside. Trim spring onions, wash, trim ends and slice into rings. Wash zucchini, trim and dice finely. Sauté spring onions and zucchini in oil for 2 minutes. Peel garlic, press it into the pan. Mix rice and vegetables. Season with salt and pepper and fold in parsley. Salt and pepper the tomato cavities, fill them, place in a baking dish and pour passata over. Cover with foil and bake at 180°C for about 30 minutes.
-
2.
Heat oil in a large skillet. Peel garlic, roughly chop and roast in oil until light brown, then remove. Place lamb chops in the pan and sear each side for 1 to 2 minutes. Season with salt and pepper and serve on a wooden board.
