Curried Lamb Chops with Rice Pilaf and Tomato-Hummus Sauce

Curried Lamb Chops with Rice Pilaf and Tomato-Hummus Sauce

Ingredients

• Rack of lamb


• Hummus


• Rice


• Curry Powder


• Tomatoes

Instructions

1. Start by preheating your oven to 180 degrees Celsius.


2. Rub the rack of lamb with the curry powder, salt, pepper, and a drizzle of olive oil. Place in a roasting tray and put into the preheated oven. Roast for 20 minutes for medium-rare, or until the desired doneness.


3. While the lamb is roasting, start making the rice. Rinse the rice under cold water until the water runs clear. Put the rice in a pot with a pinch of salt and cover with water. Bring to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 15-20 minutes, or until the rice is cooked and all the water is absorbed.


4. For the tomato-hummus sauce, finely dice the tomatoes. Put the diced tomatoes and hummus in a blender and blend until smooth. Season with salt and pepper to taste.


5. Take the lamb out of the oven and let it rest for about 5 minutes. Cut into chops.


6. Plate the dish by placing some rice on the plate, add a lamb chop on top and drizzle with the tomato-hummus sauce.

PT20M
PT30M
PT50M
Dinner
Lamb, Rice, Curry, Hummus, Tomato, Dinner, Main Course, Gourmet
4 servings
610 per serving