Lamb T-Bones with Indian-style Rice

A tasty salad to accompany this dish would be a combination of halved cherry tomatoes, chopped cucumber and finely chopped onion. Season lightly and toss in freshly chopped mint or coriander.

Prep time: 20 minutes

Cooking time: 10 minutes + 6 hours on a low setting

Serves: 4

Lamb T-Bones with Indian-style Rice

ingredients

2 packs Simon Howie t-bone lamb chops

salt and freshly ground black pepper

1 red onion, peeled and thinly sliced

2tbsp clear honey

1 lemon(juice)

2tbsp vegetable oil

450g (1Ib) cooked basmati rice

2 garlic cloves, peeled and finely chopped

1-2tsp madras curry powder

100g (31/2oz) sultanas

Method

  1. Preheat the grill to a medium/hot setting. Wash and pat dry the lamb chops. Season on both sides and arrange on the grill rack. Cook for 5-7 minutes on both sides until cooked to your liking. Drain and keep warm.
  2. Meanwhile, put the onion in a small bowl and toss in the honey and a little of the lemon juice. Heat the oil in a large frying pan and stir fry the onion mixture for 5 minutes. Add the rice, garlic and curry powder to taste. Continue to stir fry for a further 5 minutes.
  3. Sprinkle over the sultanas and remaining lemon juice, season well and continue to cook, stirring, for a further 2-3 minutes until thoroughly hot.
  4. To serve, pile the rice onto warmed serving plates and top each portion with 2 chops. Serve immediately accompanied with naan bread, lemon wedges and a chopped salad.
Simon Howie

Lamb T-Bones with Indian-style Rice

A tasty salad to accompany this dish would be a combination of halved cherry tomatoes, chopped cucumber and finely chopped onion. Season lightly and toss in freshly chopped mint or coriander.

Prep time: 20 minutes

Cooking time: 10 minutes + 6 hours on a low setting

Serves: 4

Lamb T-Bones with Indian-style Rice

ingredients

Method

  1. Preheat the grill to a medium/hot setting. Wash and pat dry the lamb chops. Season on both sides and arrange on the grill rack. Cook for 5-7 minutes on both sides until cooked to your liking. Drain and keep warm.
  2. Meanwhile, put the onion in a small bowl and toss in the honey and a little of the lemon juice. Heat the oil in a large frying pan and stir fry the onion mixture for 5 minutes. Add the rice, garlic and curry powder to taste. Continue to stir fry for a further 5 minutes.
  3. Sprinkle over the sultanas and remaining lemon juice, season well and continue to cook, stirring, for a further 2-3 minutes until thoroughly hot.
  4. To serve, pile the rice onto warmed serving plates and top each portion with 2 chops. Serve immediately accompanied with naan bread, lemon wedges and a chopped salad.
Loading