Simple Meal: Lamb Chops and Bhutanese Rice

I haven't been blogging much because I haven't been eating a wide variety of food lately, or creating any new recipes; I've been on a food elimination diet.  It's an interesting challenge to come up with different meals with a limited number of ingredients.  I tend to do a lot of chicken and potatoes using the 450 degree oven approach.  I also try to explore different varieties of rice.  Tonight I had a great meal cooked really quickly and simply on the stove top.

Lamb Chops with Bhutanese Rice
Cook time: 20 minutes
Serves: two
Ingredients:

4 lamb chops
olive oil
salt
pepper
1 head broccoli
1 C Bhutanese rice
1 cup water

Put the water, the rice, and some salt in a small pan and bring to a boil.  Stir, cover, and reduce heat to simmer.  Cook 25 minutes or until all water is absorbed.

While the rice is cooking, heat a large cast-iron skillet on medium-high.  Cut the broccoli into pieces.  Rinse, pat dry, oil and season the lamb chops.  When the skillet is hot, place all the chops in the skillet.  Cook until they look done halfway up the side of the chop.  Flip them over, making sure there is plenty of oil in the pan.  Throw in the broccoli.  If the chops are thin (about 3/4 inch), immediately turn off the heat.  If the chops are thick, turn the heat to medium-low and cook for a few minutes at that temperature before turning the heat off.  Leave the chops in the pan, stirring the broccoli as needed, until they stop sizzling.  When the rice is done, serve everything together.  Soak up the browning and drippings in the pan with the broccoli for extra flavor.
Okay, you just caught me drinking beer while on my food elimination diet!  But it's gluten-free beer.

Comments

Post a Comment

Popular posts from this blog

Gluten-free Sourdough Discard Bread

Image
You’ve made your gluten free sourdough starter . What now?   The discard, or unused portion of the starter can be repurposed in a number of ways.  It’s the part of the starter that you don’t need to refresh or to use to leaven bread. You can throw it out, or you can use it to replace some of the flour and water in other recipes.  It adds a great texture and flavor to recipes, and it’s particularly useful for gluten free recipes. There’s something about gf grains that benefits immensely from the fermentation process. They become more flexible, more workable, and much tastier. In this bread recipe the sourdough starter lends the bread strength, flexibility, and flavor. Want a sandwich loaf recipe? Check out my  Yeasted Sourdough Sandwich Bread . Why is it not a regular sourdough bread?  This bread is considered a discard bread, or sometimes called a hybrid loaf, because it contains sourdough but it's leavened with commercial yeast. What does it taste like?   ...
Read more

Quick Yeasted Sourdough Sandwich Loaf Recipe

Image
Readers have been asking if they can bake the Gluten-free Sourdough Discard Bread in a bread tin.  The answer seems to be yes, it usually works.  However, I've created this new recipe that is more of a sandwich style loaf.  This recipe is a single rise recipe, so it's quick and easy. Need to create a sourdough starter? This is the method I use most:  https://glutenfreegourmand.blogspot.com/2021/10/sourdough-starter-ready-to-use-in-3-7.html Why yeasted sourdough?  Sometimes it's tricky to get a great rise out of sourdough when you're first starting out.  Also, creating a new sourdough starter creates a bit of discard that can be used up in other recipes to improve the flavor and texture of the product. This recipe adds a little baker's yeast to help the rise and get the loaf in the oven more quickly.  This is a sourdough discard recipe but you can use active starter if that's what you have.  Yeasted Sourdough Sandwich Loaf Recipe Dairy-free, c ont...
Read more

Mild Country White Sourdough Bread

Image
I gave up on producing a showy loaf a long time ago.  I always rolled my eyes a little when I saw photos online of perfect bloom or wide-open crumb.  "The mustard is going to just fall right through," I would think to my self disapprovingly, shaking my head a little. It turns out, I was just jealous. After a decade of gluten-free bread baking and recipe development, and through a collaboration with some other bakers, I've come up with a gf sourdough bread recipe that produces an open crumb, a large bloom, and sometimes, if I'm lucky, an ear.   The bread has a very mild, pleasant sourdough flavor and is very light in color. The crumb is very open but not too delicate.  It has a chewiness to the texture that I associate with a good sourdough bread.  The crust gets a nice browning and it toasts up nicely. And I don't mind the mustard falling through as much as I thought I would. Many thanks to Michael Hollesen who came up with the original version of this reci...
Read more