Lamb chops and rice casserole recipes - Main course

Author: Laura Gill  

This Oven Baked Lamb and Rice Dish is a favorite Mediterranean, one pot meal!! I use a Dutch oven to cook the lamb then bake the rice and lamb together.

Oven Baked Lamb and Rice Dish

Oven Baked Lamb and Rice Dish
This Oven Baked Lamb and Rice Dish is a favorite Mediterranean, one pot meal!! I use a Dutch oven to cook the lamb then bake the rice and lamb together.
Provided by: Sonila
Total time: 140 minutes
Cook time: 35 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: Albanian,Mediterranean
Number of ingredients: 11
  • 3 lbs lamb loin chops
  • 2 cups white rice (most commonly used are basmati or jasmine)
  • 4 tbsps olive oil, divided (extra virgin)
  • 2 bay leaves
  • 10 peppercorn
  • 2 sprigs rosemary
  • 5 cups water (more if needed later)
  • 1 tbsp oregano
  • 1 tbsp Mediterranean Sea Salt
  • 0.5 tbsp black pepper
  • 4 garlic cloves
  • Calories: 1018 kcal
  • Carbohydrate: 51 g
  • Protein: 42 g
  • Fat: 70 g
  • Saturated Fat: 28 g
  • Cholesterol: 168 mg
  • Sodium: 1304 mg
  • Fiber: 1 g
  • Sugar: 1 g
  • Unsaturated Fat: 32 g
  • Serving Size: 1 serving
How to cook:
  1. Season lamb on both sides with salt and pepper, be generous. If you like a lot of garlic you can add some minced garlic in this step in addition to the one you'll use below.
  2. Add about 2 tbsps of olive oil on the Dutch Oven, heat and then add the lamb loin chops. Brown lamb on both sides, few minutes each side.
  3. Add 5 cups of water to lamb once it is browned. Add oregano, rosemary, peppercorn, bay leaves. Turn heat to low once the water boil and cover the pot. I usually let cook in low heat for over an hour. You want the lamb meat to look like it's falling off the bones. Don't increase the temperature to speed up the process. It has to slow cook in the Dutch Oven.
  4. Once lamb is cooked, remove lamb pieces with a slotted spoon and place on a platter. Pour the stock through a metal strainer and reserve the stock on the side, discard the pieces stack on the strainer. At this point also start preheating oven to 400 degrees Fahrenheit.
  5. Add remaining 2 tbsps of olive oil in the Dutch oven, place it on stovetop in medium heat. Add garlic cloves and saute until they become golden and aromatice. Add rice and toast it with garlic and oil until it is all translucent.
  6. Remove from heat. Use measuring cups to add lamb stock to the dutch oven. If you added 2 cups of rice, then you need to add 4 cups of liquid. Measure the lamb stock and add over rice. If you have 4 cups of lamb stock, that's great. If it's not enough, then supplement with water until you add 4 cups of liquid to Dutch Oven. Add more salt if needed.
  7. Finally add lamb loin chops back over rice and stock, nestle them in. Bake for at least 30 minutes, check at that point that all liquid has been absorbed. Serve with your favorite side dishes.
Notes: Lamb & Rice Casserole (Lamb Dum Biryani), In a large bowl, combine the yogurt, minced onion, cilantro, mint, chile, ginger, garlic, garam masala, salt, turmeric, cayenne, cardamom, cinnamon, and cloves.

Mediterranean Baked Lamb and Rice

Missing: chops | Must include:

Lamb chops, Rack of Lamb, Rice, Brussel Sprouts & Potatoes, Soufflé

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Seared Lamb Chops with Harissa Rice and Fresh Herbs

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Mom's One Pot Oven-Baked Risotto with Lamb Chops Recipe

Mom's One Pot Oven-Baked Risotto with Lamb Chops Recipe
A super easy, yet stunning one pot meal that the whole family will love! AND the whole thing bakes in the oven, in just one pot!
Provided by: Katerina | Diethood
Total time: 60 minutes
Cook time: 50 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 12
  • 2 tablespoons STAR Original Pure Olive Oil (, divided)
  • 1-1/2 pounds bone-in shoulder blade lamb chops ((about 5 to 6 lamb chops))
  • 1 teaspoon seasoned salt (, or to taste)
  • fresh ground pepper (, to taste)
  • 2 tablespoons butter
  • 1 yellow onion (, diced)
  • 3 garlic cloves (, minced)
  • 1-1/2 cups arborio rice
  • 3 sprigs fresh thyme (, leaves only)
  • 3 cups low sodium vegetable broth
  • 1 cup skim milk
  • salt and fresh ground pepper (, to taste)
  • Calories: 228 kcal
  • Carbohydrate: 19 g
  • Protein: 10 g
  • Fat: 12 g
  • Saturated Fat: 4 g
  • Cholesterol: 35 mg
  • Sodium: 936 mg
  • Sugar: 3 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 350F.
  2. Rub each of the lamb chops with a little bit of STAR's pure olive oil and season with seasoned-salt and fresh ground pepper.
  3. Over medium-high heat, heat 2 tablespoons olive oil in a large, non-stick skillet that is also oven-safe.
  4. Add lamb chops to skillet and cook for 4 minutes on each side.
  5. Transfer lamb chops to a plate and set aside. Do not pour out the oil/drippings.
  6. Add butter to the same skillet and melt.
  7. Add chopped onions to the skillet and cook over medium-high heat for 2 minutes; stir in garlic and continue to cook for about 30 seconds, or until fragrant.
  8. Stir in rice and thyme; cook for 2 minutes, stirring frequently.
  9. Add vegetable broth, milk, salt and pepper; stir to combine.
  10. Arrange lamb chops over the rice and bring mixture to a boil.
  11. Reduce heat to low and continue to cook for 8 minutes.
  12. Cover with a lid and bake in the oven for 20 minutes.
  13. Remove lid and continue to cook for 5 more minutes.
  14. Remove from oven.
  15. Serve.
Notes: Leftover Lamb Casserole Recipe, Steps to Make It · In a skillet, melt the butter and cook the onion until tender. · In a large bowl, add the cooked and diced lamb, cooked rice, Cook: 30 mins

Lamb and Rice Casserole

Lamb and Rice Casserole
In spring, lamb is plentiful. This casserole recipe came from a Greek cookbook and is reproduced here for you lamb-lovers.
Provided by: Gingerbee
Total time: 130 minutes
Cook time: 40 minutes
Prep time: 90 minutes
Yields: 4 servings
Number of ingredients: 11
  • 2 lamb shanks
  • 2 tablespoons butter
  • 1 small onion, chopped
  • 3 ounces cans tomato paste
  • 1 teaspoon allspice
  • 1 dash cinnamon
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • 1 cup raw long-grain rice
  • 1 cup plain yogurt (optional)
  • Calories: 599.6 calories
  • Fat: 28.7 grams
  • Saturated Fat: 14.3 grams
  • Cholesterol: 151.6 milligrams
  • Sodium: 1524.3 milligrams
  • Carbohydrate: 43.1 grams
  • Fiber: 1.9 grams
  • Sugar: 3.4 grams
  • Protein: 40.1 grams
How to cook:
  1. Trim fat from lamb shanks.
  2. In a heavy pot, brown well in butter.
  3. Add onions; saute until soft.
  4. Add 2-1/2 cups water, tomato paste, allspice, cinnamon, 1 tsp.
  5. salt and pepper.
  6. Bring to a boil.
  7. Cover and simmer 1-1/2 hours.
  8. When lamb is tender melt butter to bubbling in saucepan.
  9. Saute rice, stirring constantly, untillightly browned and butter begins to foam between rice kernels.
  10. Add remaining salt; set aside.
  11. Remove lamb shanks from pan.
  12. Measure broth and add water to measure 2-1/2 cups.
  13. Return shanks to pan.
  14. Bring to a boil.
  15. Stir in sauteed rice and butter.
  16. Simmer, covered, 30 minutes.
  17. Allow to stand, covered, 10 minutes before serving.
  18. Spoon yogurt over top of rice.
Notes: Lamb Chop And Rice Casserole Recipe, Lamb Chop And Rice Casserole ; ingredients. 1 1/2 cup rice (not instant) 3 1/3 cups beef broth 2 large onions, thinly sliced 6 lamb chops garlic powder 1 small

Lamb Chops with Basmati Rice

Lamb Chops with Basmati Rice
Learn how to make Lamb Chops with Basmati Rice. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.
Provided by: MyRecipes
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 9
  • 1 cup chicken broth
  • ½ cup basmati rice
  • ½ cup olive oil
  • 6 cloves garlic, minced
  • 2 tablespoons ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon ground fennel seed
  • 1 teaspoon kosher salt
  • 4 (1 1/2-inch-thick) lamb loin chops (about 2 lb.)
  • Calories: 650 calories
  • Carbohydrate: 21 g
  • Cholesterol: 70 mg
  • Fat: 56 g
  • Fiber: 3 g
  • Protein: 19 g
  • Saturated Fat: 11 g
  • Sodium: 863 mg
How to cook:
  1. In a medium saucepan, bring chicken broth to a boil. Stir in rice and return to a boil, then reduce heat. Cover and simmer until rice has absorbed all liquid, about 20 minutes.
  2. Preheat broiler. In a bowl, combine olive oil, garlic, cumin, coriander, fennel and salt. Place all four lamb chops in a resealable plastic bag and pour wet rub over them. Seal bag and rub chops so that marinade fully covers them. Let them sit for about 5 minutes.
  3. Place lamb chops on a broiler pan or a foilcovered baking sheet. Broil 4 inches from heat for about 4 minutes per side for medium rare. Remove chops from oven and set aside to rest for 7 to 10 minutes. Serve warm with rice.
Notes: Lamb, Spinach and Rice Casserole, Method · Sprinkle diced lamb with ¼ tsp salt. · Return all meat and any resting juices to the pot. · Stir through paprika. · After 2 hours, remove lid, add butter
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