From Jesse Cool

What I love about this recipe is that the pot is never wiped clean, leaving juices of each component to impart their flavor. It’s a true one-pot meal, where the lamb chops, rice, and sauce are all reheated together in the same pot, then scooped out onto a platter to serve. A bottle of organic/biodynamic Zinfandel would be perfect with this dish.

Serving suggestion: A simple organic coleslaw would be a lovely addition. Serves 4.

1 tablespoon sweet paprika
1 tablespoon salt, plus 1 teaspoon
4 double-cut organic pastured lamb chops (about 7 ounces each)
2 tablespoons organic olive oil
2¼ cups organic chicken broth or water
2 cups cherry tomatoes, stemmed and halved
2 cloves garlic, minced
1 tablespoon minced fresh rosemary
½ cup minced fresh basil, plus basil leaves for garnish
2 tablespoons red wine vinegar
4 to 5 saffron threads
1 cup organic brown basmati rice
2 green onions, including green parts, thinly sliced

In a large, shallow bowl, stir together the paprika and 1 tablespoon salt. Add the lamb chops and thoroughly coat.

In a large skillet, heat the olive oil over medium heat and brown the lamb chops for 5 minutes on each side.

Add 1 cup of the chicken broth, bring to a boil, reduce the heat to medium, and simmer for 20 minutes, turning the lamb occasionally.

Add the tomatoes, garlic, rosemary, minced basil, and vinegar to the skillet and continue to simmer for another 10 minutes.

Transfer the lamb chops and sauce to a large platter. Cover with aluminum foil to keep warm.

Meanwhile, make the saffron rice: Using the same skillet, without wiping it out add the remaining 1¾ cups broth, bring to a boil over high heat, then reduce to a simmer. Stir in the saffron, rice, green onions, and the 1 teaspoon salt. Cover and cook for about 20 minutes, or until the rice is tender. Use a fork to fluff the rice.

If the lamb chops and sauce are cold, put them back in the skillet, cover, and warm for about 5 minutes over low heat.

To serve, scoop the lamb chops and sauce onto the rice on a large platter or warmed plates. Garnish with basil leaves.
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See also Jesse’s Organic Grass-Fed Lamb Burgers With Caramelized Shallots Recipe
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Jesse Cool is author of Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients and many others, is owner of CoolEatz Restaurants and Catering, and lives in Menlo Park, California.
Image Credit: David Prince
OrganicToBe.org | OrganicToGo.com
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