Greek Lollipop Lamb Chops and Rice with Tomato and Artichoke.
My Greek Lollipop Lamb Chops and Rice with Tomato and Artichoke starts out on the stovetop and ends up in the oven. Total prep to finish is about 45 minutes. The lamb chops are seasoned with souvlaki greek seasoning and lemon juice. I used basmati rice here but any rice of choice can be used.
1/4 cup extra virgin plosive oil, divided
1 package free range small lamb chops
2 teaspoons souvlaki seasoning
Salt and pepper to taste
A few dashes of lemon juice
1/1/2 cups basmati rice
1 teaspoon souvlaki seasoning
Salt and pepper to taste
1 teaspoon Aleppo pepper flakes
1/4 cup white wine
3 cups chopped organic ripe juicy tomatoes
1 can drained artichoke heart quarters
1/4 cup chopped organic onion
1 teaspoon organic minced garlic
1/4 cup chopped organic fennel fronds
Preheat the oven to 375 degrees
Season the lamb chops with souvlaki, salt, pepper lemon juice and half of the olive oil, set aside
In an oven proof deep skillet with lid add remaining olive oil and heat to medium high
Stir in rice and seasonings and cook for a minute or two
Add the wine and stir in the chopped tomatoes, reduce to simmer
Stir in the onion and garlic
Top the rice medley with the seasoned lamb chops
Top with the chopped fennel fronds
Turn off the heat, cover the pan and transfer to the oven
Bake covered for 30-35 minutes
Remove the lid, lower oven to 350 degrees and bake for another 5-6 minutes
Remove from oven, cover the pan and let rest before serving.
A fresh green salad would pair well and a good glass of wine! Enjoy
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