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RECIPE
18 INGREDIENTS18 STEPS1hr 35min

Lamb Chops with Salsa Verde and Dried Fruit Pilaf

4.7
3 Ratings
Juicy lamb chops pair with an exotic black rice pilaf in this flavorful and unique meal. The golden crust on the lamb helps to lock in juices and keep the meat moist, while the fresh rosemary adds an instant infusion of flavor. You’ll also use exotic black rice to make a fragrant and sweet pilaf.
Lamb Chops with Salsa Verde and Dried Fruit Pilaf Recipe | SideChef
Juicy lamb chops pair with an exotic black rice pilaf in this flavorful and unique meal. The golden crust on the lamb helps to lock in juices and keep the meat moist, while the fresh rosemary adds an instant infusion of flavor. You’ll also use exotic black rice to make a fragrant and sweet pilaf.
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Chef'd
Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
https://www.getchefd.com/
1hr 35min
Total Time
$14.89
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
6
French Baby Carrots
1 tsp
All-Purpose Seasoning
3
Shallots
1 rack
Lamb
2 Tbsp
2 Tbsp
Chopped Pecans
1/4 cup
Dried Fruit Mix
1/2 cup
1/2 cup
Fresh Oregano
1 pckg
Chicken Base
6 stalks
2/3 cup
1 Tbsp
1/4 cup
1/2 Tbsp
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Nutrition Per Serving

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CALORIES
2543
FAT
186.4 g
PROTEIN
124.2 g
CARBS
114.8 g

Cooking Instructions

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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Finely dice Shallots (3) , and divide in half. Mix Chicken Base (1 pckg) with one cup of warm water in a medium bowl.
Step 3
Heat a small saucepan over high heat. Add Olive Oil (1 Tbsp) , half of the shallots. Saute until soft, about one minute.
Step 4
Add Black Rice (2/3 cup) , chicken broth, Salt (1/2 tsp) , and All-Purpose Seasoning (1 tsp) . Bring to a boil, stir once, reduce to heat to simmer, cover, and cook for 45 minutes.
Step 5
Remove rice from heat and cover for 10 minutes.
Step 6
Meanwhile, remove Fresh Rosemary (1/3 cup) needles from the stems and mince the needles. Place in a small bowl. Discard stems. Add Olive Oil (1 Tbsp) , Salt (1/2 tsp) , and Ground Black Pepper (1/4 tsp) . Mix and set aside.
Step 7
Zest and juice Lemon (1) in another small bowl and remove any seeds. Set aside. Add remaining shallots to lemon juice and zest. Set aside.
Step 8
Pat dry Lamb (1 rack) with paper towels and season on both sides with Salt (1/4 tsp) and a pinch of pepper.
Step 9
Heat Olive Oil (1 Tbsp) in a large saute pan over medium high heat. Sear the lamb, meat side down with bones facing up, for 4 minutes or until golden brown. Turn over and cook for 4 minutes. Remove from heat.
Step 10
Carefully coat up grease with a paper towel by using your tongs and discard. Spread rosemary oil evenly over the lamb. Lay French Baby Carrots (6) next to lamb in pan.
Step 11
Place pan in the oven and roast for 24 minutes.
Step 12
Remove and let rest uncovered on cutting board. 5 minutes for rare, 10 minutes for medium.
Step 13
Meanwhile, finely chop Fresh Mint (1/2 cup) , Fresh Oregano (1/2 cup) , Capers (1 Tbsp) , Fresh Chives (6 stalks) , and add to lemon shallot mixture.
Step 14
Add Almonds (2 Tbsp) and mix everything together. Add Olive Oil (1 Tbsp) , Salt (1/4 tsp) , and Ground Black Pepper (1/4 tsp) . Mix together. Cover and let sit for at least five minutes.
Step 15
When rice is tender, remove heat, fluff rice and fold in the Dried Fruit Mix (1/4 cup) . With the Chopped Pecans (2 Tbsp) still in the package, smash the pecans into little pieces using the back of a spoon and then add to the rice.
Step 16
Carefully slice the lamb along every two bones to create four two bone chops.
Step 17
Place rice in center of two plates. Lay two lamb chops in front of the rice with the bones hooked together. Top the lamb with salsa and lay the carrots to the left of the rice.
Step 18
Serve and enjoy!
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Nutrition Per Serving
Calories
2543
% Daily Value*
Fat
186.4 g
239%
Saturated Fat
53.0 g
265%
Trans Fat
0.0 g
--
Cholesterol
331.1 mg
110%
Carbohydrates
114.8 g
42%
Fiber
9.0 g
32%
Sugars
54.8 g
--
Protein
124.2 g
248%
Sodium
22944.2 mg
998%
Vitamin D
0.5 µg
2%
Calcium
185.8 mg
14%
Iron
10.9 mg
61%
Potassium
1405.3 mg
30%
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