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Lamb Chops 'Pantai Sanur' with rice

updated

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Ingredients for 4 servings:

  • 8 ports. Minced lamb, squeezed into shape as lamb chops, frozen
  • 4 tbsp olive oil
  • n. B. Salt and pepper, black, freshly ground
  • 2 cups long grain rice
  • 3 cups water
  • 3 tbsp rice wine vinegar
  • 1 tbsp instant chicken broth
  • 2 tbsp butter
  • 16 slice(s) cucumber(s)
  • e.g. cucumber(s) in pieces, ala Hong Kong (see my recipes)
  • e.g. Dill, fresh
  • n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Thaw the lamb chops, dry them, and rub them with olive oil, season with salt and pepper, and set aside. Wash the long-grain rice, cook it with water, rice wine vinegar, chicken broth, and butter as needed. Pan-fry the lamb chops until well-done, or grill them until browned on both sides. Garnish with the other ingredients and serve hot. Serve with broccoli and lentils – see my recipes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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