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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