Lamb Chops with Curried Rice and Cherries



  • 1 cup long-grain white rice
  • 1 teaspoon curry powder
  • 1 cup cherries, halved and pitted
  • 1/2 cup torn fresh basil leaves
  • 1 teaspoon olive oil
  • 8 small lam rib or loin chops (3/4 inch thick; about 2 pounds total)
  • Kosher salt and black pepper


  1. Have a plate Cook the rice according to the package directions, adding the curry powder to the water before cooking.  Gently fold the cherries and basil into the cooked rice.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat.  Season the lamb with 1/2 teaspoon salt and 1/4 teaspoon pepper.  In batches, cook the lamb to desired doneness, 2 to 4 minutes per side for medium-rare, adding more oil to the pan if necessary.  Serve with the rice.


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