Recipe(tried): Lamb Chops with Tomato Rosemary Rice and Baked Potatoes

This is a delicious recipe which my grandmother taught me when I was a Child.

LAMB CHOPS WITH TOMATO ROSEMARY RICE
AND BAKED POTATOES

4 or more lamb chops with the bone
1 tablespoon olive oil
a little extra olive oil for the potatoes
salt & pepper to season
1 cup white long-grain rice
1 cup water
1 cup sherry (i like to use cream sherry)
1 teaspoon dried rosemary leaves or 2 teaspoons chopped fresh rosemary
140g tomato paste
1/3 cup tomato ketchup
1 onion, chopped finely
1 red capsicum (bell pepper), chopped finely
30g butter
4 large potatoes, cleaned with the skins still on
2 or 3 ripe tomatoes

Preheat the Oven to 180 degrees C (350 degrees F).

Prick the Potatoes all over with a fork then smear Olive Oil over them with your hands. Wrap each Potato individually with Aluminium Foil. Bake in the oven for about 1 hour & simply take them out of the oven, when the whole Dish is ready.

Pour the Olive Oil into a large frypan on high heat, wait until the Oil is very hot. Add the 4 Lamb Chops and brown quickly on each side to seal the Juices inside. Season with salt & pepper if desired. Place the Lamb Chops into a deep baking dish and set aside.

In the cleaned frypan over medium heat, add the 30g Butter to melt, and then add the Onion & Capsicum (Bell Pepper). Fry, stirring over medium heat until they are soft. Add the cup of Rice & the Rosemary into the frypan and mix thoroughly to coat the Rice in the mixture, frying for 2 minutes. Add the Water, Sherry, Tomato Paste, Tomato Ketchup, Salt & pepper & stir thoroughly into the Rice mixture. Put the lid on the frypan & simmer the Rice Mixture covered over medium heat, stirring occasionally, until the liquid is absorbed, but still moist. Don't worry, if the Rice is not completely soft, it will cook thoroughly in the oven.

Put the Rice Mixture over the Lamb Chops to cover them, and then put the sliced Tomatoes on top. Cover the Baking Dish with the Lid or with Aluminium Foil & bake in the oven for 45 minutes. Take the Potatoes out of the oven at the same time.

Serve with the Baked Potatoes.

*For more Rice Mixture, simply double the Ingredients. I normally make twice as much Rice Mixture, it's yummy.

Serves 4