Pirzola Platter Recipe

Cooking Directions

1. 1

   Marinate the Lamb Chops

   In a bowl, combine olive oil, minced garlic, lemon juice, ground cumin, paprika, salt, and black pepper. Add the lamb chops and coat them well with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight.

2. 2

   Cook the Rice

   In a medium saucepan, bring 2 cups of water to a boil. Add the basmati rice and a pinch of salt. Reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff the rice with a fork and set aside.

3. 3

   Char-Grill the Lamb Chops

   Preheat a grill or grill pan over medium-high heat. Remove lamb chops from the marinade and grill for about 4-5 minutes on each side for medium-rare, or until desired doneness.

4. 4

   Grill the Vegetables

   While the lamb is grilling, place the halved tomatoes and bell peppers on the grill. Cook for about 3-4 minutes per side, until they are tender and have grill marks.

5. 5

   Assemble the Platter

   On a large serving platter, arrange the grilled lamb chops, rice, grilled tomatoes, and bell peppers. Garnish with chopped fresh parsley.