Hearty Lamb Chop Casserole With Rice Recipe (Print Version)

Hearty Lamb Chop Casserole With Rice recipe! Tender lamb, fluffy rice, rich flavors a comforting dish for any night. My easy, personal take on a classic.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Mediterranean
Dietary: Meat

# Ingredients:

→ Main Stars

01 - 4-6 lamb loin chops (about 1-inch thick)
02 - 1.5 cups Basmati rice (uncooked)

→ Aromatics & Veggies

03 - 1 medium yellow onion, chopped
04 - 4 cloves garlic, minced
05 - 2 medium carrots, diced
06 - 1 can (14.5 oz) diced tomatoes, undrained

→ Flavor Foundations

07 - 3 cups chicken broth
08 - 1 tsp dried oregano
09 - 1 tsp smoked paprika
10 - Salt and black pepper, to taste
11 - 2 tbsp olive oil (for searing)

→ Finishing Touches

12 - 1/4 cup fresh parsley, chopped (for garnish)

# Instructions:

01 - Okay, first things first, season those beautiful lamb chops generously with salt and pepper. Don't be shy! Get a large, oven-safe pot or Dutch oven (this is my go-to for a one-pot wonder like this Lamb Chop Casserole With Rice) screaming hot over medium-high heat with a drizzle of olive oil. Sear the lamb chops for about 2-3 minutes per side until they're nicely browned. This isn't about cooking them through, just getting that gorgeous crust. Remove them and set aside; they'll finish cooking later, I promise.
02 - Reduce the heat to medium. Toss in your chopped onion and carrots. Let them soften up for about 5-7 minutes, stirring occasionally. You want them tender and slightly sweet. Then, add the minced garlic, oregano, and smoked paprika. Stir it all together and let it cook for another minute until you can really smell that amazing aroma – honestly, this is where the magic starts to happen! Don't let the garlic burn; that's a mistake I've made once, and it was a sad, bitter casserole.
03 - Now, stir in the uncooked Basmati rice, making sure it gets coated with all those lovely flavors. Pour in the canned diced tomatoes (undrained, please!) and the chicken broth. Give it a good stir to combine everything. This is where you want to check your seasoning again. Add more salt and pepper if you think it needs it. Bring the mixture to a gentle simmer. You'll see little bubbles forming, and it just smells so good!
04 - Carefully nestle the seared lamb chops back into the pot, pushing them down gently so they're partially submerged in the rice and liquid. Try to get them in a single layer if you can; it helps everything cook evenly. This step always makes me feel like a proper chef, even if my kitchen counter is covered in flour from an earlier baking attempt. Cover the pot with a tight-fitting lid. This is crucial for the rice to steam properly, so no peeking!
05 - Pop that covered pot into your preheated oven at 375°F (190°C). Let it bake for about 25-30 minutes. This is where the rice absorbs all that flavorful broth and the lamb chops become unbelievably tender. I usually set a timer and then try to resist the urge to open the oven door every five minutes. The aroma that fills your kitchen during this time is honestly one of the best parts!
06 - Once the baking time is up, carefully remove the pot from the oven. Keep the lid on and let the Lamb Chop Casserole With Rice rest for 5-10 minutes. This resting period is super important; it allows the rice to finish steaming and the flavors to really meld together. Finally, remove the lid, fluff the rice gently with a fork, and sprinkle generously with fresh chopped parsley. Serve it up hot and enjoy that delicious, comforting goodness!

# Notes:

01 - Don't overcrowd the pot when searing the lamb; work in batches if you have to, otherwise, you'll steam the meat instead of getting that beautiful brown crust.
02 - Always use an oven-safe pot with a tight-fitting lid. A loose lid means steam escapes, and your rice might not cook through properly. I learned that the hard way once!
03 - Let the casserole rest after baking! It's not just a suggestion; it genuinely makes a difference in the texture of the rice and the overall tenderness of the lamb.
04 - For an extra layer of richness, stir in a tablespoon of butter or a drizzle of good quality olive oil just before serving. It just makes the rice super silky.

# Equipment Needed:

01 - Large oven-safe pot or Dutch oven
02 - cutting board
03 - knife
04 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 550-650
Total Fat: 25-35g
Total Carbohydrate: 50-60g
Protein: 40-50g

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