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🍽️ Moroccan-style Lamb Chops with Saffron Rice

850 kcal · 30 min · 4 servings

Ingredients

• 12 Lamb chops
• 0.5 tsp Cinnamon
• 0.5 tsp Cardamom
• 2 Lemons (Juice)
• 200 ml Olive oil
• 1 bunch Parsley
• 4 Garlic cloves
• 2 Onions
• Salt (Pepper)
• 1 Lemon
• 300 g Long-grain rice
• 2 Onions
• 2 Garlic cloves
• 5 Vegetable oil
• 1 sachet Saffron
• 0.5 l Vegetable broth (from the jar)
• 100 g Raisins

Instructions

1. 1. Whisk the spices together with the lemon juice and olive oil to form a smooth marinade.
2. 2. Finely chop the parsley.
3. 3. Peel the garlic cloves and the onion and chop them finely as well.
4. 4. Mix the chopped parsley, garlic, and onion into the marinade.
5. 5. Pour the marinade over the lamb chops so that they are completely covered.
6. 6. Let the chops marinate in the refrigerator for 1 hour.
7. 7. Preheat the grill to high heat.
8. 8. Place the chops on the hot grill.
9. 9. Grill the chops for 5 minutes on the first side.
10. 10. Turn the chops and grill them for another 5 minutes on the other side.
11. 11. Brush the chops repeatedly with the remaining marinade while grilling.
12. 12. Peel the onion and garlic for the rice and chop them finely.
13. 13. Heat the oil in a pot.
14. 14. Sauté the chopped onion and garlic in the hot oil.
15. 15. Add the rice to the pot and sauté it briefly while stirring.
16. 16. Stir the saffron into the rice.
17. 17. Deglaze the rice with the hot broth.
18. 18. Season the rice broth with salt to taste.
19. 19. Cook the rice over low heat for 20 minutes.
20. 20. Pour boiling water over the raisins to blanch them (cook briefly in boiling water).
21. 21. Fold the drained raisins into the finished rice.
22. 22. Serve the grilled lamb chops together with the saffron rice.
23. 23. Garnish the dish with lemon halves.

Nutrition per serving

• kcal: 850
• Protein: 35 g · Fett/Fat: 45 g · Carbs: 75 g