Ugli Rosemary Lamb Chop Bake
June 7, 2012 · Print This Article
4 medium-size lamb chops
1 cup uncooked long grain white rice
1 Ugli fruit, half segmented, half squeezed
2 1/2 cups beef stock
8 rosemary spears
Salt and pepper to taste
Preheat oven to 350 degrees. Butter or oil a 9 x 13 inch shallow baking pan.
Heat a heavy skillet until sizzles, then put chops in, searing on both sides until a golden brown crust forms; take off heat and set aside.
Evenly sprinkle rice in the baking dish. Lay the chops over the rice.
Lay the segments of Ugli fruit over the chops, mix the squeezed Ugli fruit juice with the beef stock in a glass bowl, then pour over the rice in the baking dish.
Place two spears of rosemary on top of each chop.
Add salt and pepper to taste, then tightly seal the baking dish with foil.
Bake in preheated oven for 50 to 55 minutes or until the rice is tender and the lamb is cooked through.
Remove from oven and let sit for 5 minutes.
Remove the rosemary spears and discard.