Sumac Lamb Chops (gf) Recipe
Four roasted lamb chops, tossed in sumac yoghurt and served with cashew turmeric rice.
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Ingredients
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Lamb Chops
Sumac Yoghurt
Cashew Turmeric Rice
Method
Preparing the Lamb Chops
- 1
- 2
Roast the Lamb Chops
Preheat your oven to 400°F (200°C). Place the marinated lamb chops on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare. Let them rest for 5 minutes before serving.
Making the Sumac Yoghurt
- 3
Prepare the Yoghurt Sauce
In a small bowl, combine the Greek yoghurt, lemon juice, minced garlic, and salt to taste. Mix well until smooth. Stir in the chopped parsley and set aside.
Cooking the Cashew Turmeric Rice
- 4
Prepare the Rice
In a saucepan, heat a little oil over medium heat. Add the cashews and toast them until golden brown. Add the basmati rice and turmeric powder, stirring to coat the rice in the oil and spices.
- 5
Cook the Rice
Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed. Season with salt to taste and fold in the chopped green onions before serving.
