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CUMBERLAND LAMB CHOPS AND RICE

Yield: Makes 2 servings.

INGREDIENTS

• 2 loin or rib lamb chops, 1-inch thick (about 1 lb)
• 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