T bone loin chops
- Availability: In Stock
Ideal grilled,fried or bbq.
Lamb t-bones with Indian style rice.
4 x t-bone lamb chops
salt and freshly ground black pepper
1 red onion, peeled and thinly sliced
2tbsp clear honey
2tbsp vegetable oil
450g (1Ib) cooked basmati rice
2 garlic cloves, peeled and finely chopped
1-2tsp madras curry powder
100g (31/2oz) sultanas
Preheat the grill to a medium/hot setting. Wash and pat dry the lamb chops. Season on both sides and arrange on the grill rack. Cook for 5-7 minutes on both sides until cooked to your liking. Drain and keep warm.
Meanwhile, put the onion in a small bowl and toss in the honey and a little of the lemon juice. Heat the oil in a large frying pan and stir fry the onion mixture for 5 minutes. Add the rice, garlic and curry powder to taste. Continue to stir fry for a further 5 minutes.
Sprinkle over the sultanas and remaining lemon juice, season well and continue to cook, stirring, for a further 2-3 minutes until thoroughly hot.
To serve, pile the rice onto warmed serving plates and top each portion with 2 chops. Serve immediately accompanied with naan bread, lemon wedges and a chopped salad.