Friday, June 12, 2015

Recipe: Ugli Rosemary Lamb Chops

Mmmm...lamb is such a great meat to serve with citrus! The fresh tartness of the ugli fruit helps cut the richness of the meat. This simple one-pot recipe has only a few ingredients, so it's a snap to prepare and enjoy.

Ugli Rosemary Lamb Chop Bake
(Serves 4.)

Ingredients:

4 medium-sized lamb chops
1 cup uncooked long grain white rice
1 Ugli fruit, half segmented, half squeezed
2 1/2 cups beef stock
8 rosemary sprigs
Salt and pepper to taste

Directions:
  • Preheat oven to 350 degrees. Butter or oil a 9 x 13 inch shallow baking pan.
  • Heat a heavy skillet until sizzles, then put chops in, searing on both sides until a golden brown crust forms; take off heat and set aside.
  • Evenly sprinkle rice in the baking dish.  Lay the chops over the rice.
  • Lay the segments of Ugli fruit over the chops, mix the squeezed Ugli fruit juice with the beef stock in a glass bowl, then pour over the rice in the baking dish.
  • Place two sprigs of rosemary on top of each chop.
  • Add salt and pepper to taste, then tightly seal the baking dish with foil.
  • Bake in preheated oven for 50 to 55 minutes or until the rice is tender and the lamb is cooked through. 
  • Remove from oven and let sit for 5 minutes.
  • Remove the rosemary sprigs and discard. Serve hot with a green salad or steamed vegetables.

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