Gulf Grilled Spiced Lamb Chops with Baharat and Rice
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Ingredients
- 8 lamb loin chops
- 300 g basmati rice
- 2 tsp baharat
- 3 garlic cloves
- 3 tbsp vegetable oil
- 1 lemon, juiced
Nutrition (per serving)
- Calories
- 784 kcal
- Protein
- 38.6 g
- Carbohydrate
- 60.5 g
- of which sugars
- 0.8 g
- Fat
- 42.5 g
- of which saturates
- 15.4 g
- Fibre
- 2.6 g
- Salt
- 0.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the crushed garlic, baharat, lemon juice and half the oil, and rub over the lamb chops. Marinate for at least 15 minutes.
- 2
Cook the basmati rice in plenty of boiling salted water for 10-12 minutes until tender, then drain and toss with the remaining oil.
- 3
Heat a griddle pan or barbecue to high and cook the lamb chops for 3-4 minutes each side until charred and cooked to your liking.
- 4
Rest for 2 minutes.
- 5
Fluff the rice onto a platter and serve with the lamb chops.
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