Lamb Chops (pirzola) Plate Recipe
Marinated baby lamb chops, fire grilled to tenderness. Served with rice and salad.
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Ingredients
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Lamb Chops
Rice
Salad
Method
Marinating the Lamb Chops
- 1
- 2
Marinate the Lamb Chops
Place the baby lamb chops in a large resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 1 hour, preferably overnight for more flavor.
Cooking the Lamb Chops
Preparing the Rice
- 5
Rinse the Rice
In a fine mesh strainer, rinse the long-grain rice under cold water until the water runs clear.
- 6
Cook the Rice
In a saucepan, combine the rinsed rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
Making the Salad
- 7
Prepare the Vegetables
Chop the cucumber and slice the red onion thinly. Halve the cherry tomatoes.
- 8
Make the Salad
In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion. Drizzle with olive oil and balsamic vinegar, and season with salt and black pepper to taste. Toss gently to combine.
Serving
- 9
Plate the Dish
Serve the grilled lamb chops alongside a scoop of rice and a generous portion of salad on the side.
