I love the Moroccon-inspired flavors of this dish. Perfectly seared lamb chops flavored with ground cumin, served alongside a healthy brown rice pilaf studded with colorful pomegranate seeds, pistachios and chopped Italian parsley. For a cool addition to a warm-flavored dish, a dollop of Greek yogurt is added to the mix. Unique and flavorful—what else could you ask for?
Searing the seasoned lamb chops
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Cumin-Scented Lamb Chops with Pomegranate & Pistachio Rice Pilaf
Ingredients:
- 8 lamb rib chops
- Salt & pepper
- Extra virgin olive oil
- Ground cumin
- 1 cup brown rice
- 2 ½ cups chicken stock
- ½ cup pomegranate seeds
- 3 Tablespoons chopped fresh parsley
- ½ cup shelled pistachios
- Greek yogurt, for serving
Directions:
- Preheat the oven to 400 degrees. Season each lamb chop with a pinch of salt, pepper, and ground cumin. Place 1 teaspoon of oil in a large oven-proof skillet. (We will cook 4 lamb chops at a time) Heat the skillet to high heat. Add in 4 lamb chops at a time and sear them on both sides for 1 minute. Place the pan with the seared lamb chops in the preheated oven and cook for 5 additional minutes.
- Meanwhile, place 1 tablespoon of oil in a medium saucepan. Heat the oil in the saucepan over medium-high heat. Add in the brown rice and toast the rice while stirring, for 1 minute. Add in the chicken stock, cover the pot, reduce the heat to low, and cook the rice for 25-30 minutes, or until the liquid is absorbed and the rice is tender. Add the pomegranate seeds, pistachios and parsley into the brown rice. Toss together, season with a pinch of salt and pepper.
- Serve the rice pilaf alongside the lamb chops. Place a dollop of Greek yogurt on top of the rice before serving.
Tagged: brown rice, cumin, Greek yogurt, Italian parsley, lamb chops, Moroccon, pistachios, pomegranate arils, pomegranate seeds, rice pilaf
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