CUMBERLAND LAMB CHOPS AND RICE
Yield: Makes 2 servings.
• 2 loin or rib lamb chops, 1-inch thick (about 1 pound)
• Salt
• Ground black pepper
• 1/4 cup chutney
• 1/2 teaspoon lemon juice
• 1/2 teaspoon prepared brown mustard
• 1/2 teaspoon horseradish
• 1/4 cup finely chopped green pepper
• 1 cup hot cooked rice
Sprinkle chops with salt and pepper.
Combine chutney, lemon juice, mustard and horseradish
Preheat broiler or toaster oven.
Broil chops 4 inches from heat, about 8 minutes per side.
After broiling first side, turn over and spoon 1 tablespoon chutney mixture on each chop.
Broil chops until done.
Mix remaining chutney mixture and green pepper into rice. Heat through.
Serve chops with beds of fluffy rice mixture.
Nutrition Facts
Calories 291
Total Fat 5g
Cholesterol 44mg
Sodium 606mg
Total Carbohydrate 45g
Protein 17g
USA Rice Federation www.usarice.com
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