John Myers
Lamb Chops Marinated with Wild Herb Rice
The perfect lamb chops marinated with wild herb rice recipe with a picture and simple step-by-step instructions.
- 4 piece Lamb chops from the Turkish butcher I trust
- 1 piece Wild rice, cooked, leftover from the previous day
- 1 tbsp Freshly chopped seasonal herbs
- 1 pinch Sea salt from the mill
- 1 pinch Black pepper from the mill
- 1 some Garlic butter own production
- I put the fresh lamb chops in a marinade of 8 tbsp peanut oil, 4 tbsp chili honey (own production), 6 crushed garlic, 2 tbsp seasonal herbs and some cayenne pepper for 12 hours.
- Remove the chops from the marinade, drain a little and then fry briefly on both sides over medium heat. Season to taste.
- In the meantime, preheat the electric oven to 75 degrees. Place the seared cutlets in the middle of the oven on the grid and let simmer for 20-30 minutes (depending on the desired cooking point and thickness).
- Melt the herb butter in the wok over low heat, add the rice and let it fry for a few minutes. Now the fresh herbs come to the rice and everything together is a little wowed and seasoned to taste.
- Serve the chops with the rice on a preheated plate.
- That was my lunch. I didn’t want any other side dish (salad, etc.) to go with it. My sweetheart doesn’t like to eat lamb chops and went shopping and brunch with friends in Hamburg. During that time I feasted single.
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