Lamb Chops With Garden Rice

Ingredients

• Servings: 6
• 6 (1 inch thick) lamb chops
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon paprika
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 (14 ounce) can vegetable broth
• 1 cup uncooked long grain white rice
• 1 (14.5 ounce) can italian-style diced tomatoes, drained
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped orange bell pepper
• 1/3 cup chopped green onions
• 1/2 cup thinly sliced fresh mushrooms

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• season lamb chops with salt, pepper, and paprika. heat the oil in a skillet over medium heat. saute the garlic about 1 minute, then brown lamb chops about 2 minutes on each side.
• in a pot, bring the vegetable broth and rice to a boil. mix in the italian-style diced tomatoes, green bell pepper, orange bell pepper, green onions, and mushrooms, and cook about 5 minutes, until heated through. transfer to a 9x13 inch baking dish. arrange the lamb chops over the rice and vegetables.
• cover, and bake 1 hour in the preheated oven, or until rice and vegetables are tender and lamb has reached an internal temperature of 145 degrees f (63 degrees c).