Lamb and Cheesy Spanish Rice with Peas



 

 

Tonight I used the other half of the lamb I got from the Meat Market on Thursday. I love this place because they are the actual butchers and the meat is extremely fresh. They have most everything though no pork as they are Halal.

Ingredients:
2 Lbs Lamb Chops and Ribs
1 Tbsp Pampered Chef Garlic Rub
Pinch Himalayan Sea Salt
Pinch of Rosemary
2 Tbsp Oil to sear meat in.
(Or use Rosemary Infused Oil and skip the dried Rosemary)

(to make sauce)
1/2 cup Catsup
1/4 cup Dijon Mustard
1 Tbsp Smoky Paprika
1 tsp each of Basil, Oregano & Cilantro
2 Tbsp Apricot Jam (I got an all fruit no sweetener added variety)
1 Tbsp Honey (Raw Local is best)
1/2 Cup Raw Brown Sugar

(For my version of Spanish style Rice)

1 can Diced Rotel Tomatoes
1 1/2 cups water
1 tbsp Olive Oil
1 cup of Rice (I use a blend of Long and Short Grain brown rice with Wild Rice)
1 cup of Cheese (I used Manchego and a Goat Mozzarella)
8 oz Frozen Peas

In  RockCroc Everyday Pan heat the oil.
Season the Lamb with Garlic Rub and Sea Salt
(If plain oil add Rosemary just before starting to sear the meat.)
Put just enough of the meat in to fill pan without crowding and sear both sides. When seared moved to the Pampered Chef Covered Baker and finish with all the meat.

Mix all the sauce ingredients together and baste over all the lamb.
Cover with lid and put in preheated over at 375 degrees for 35 minutes, lower heat to 350 and continue baking for another 20 minutes. This leaves the lamb fall off the bone tender.

While the meat is cooking bring water, rotel tomatoes and oil to boil in the everyday pan, add the rice and cover lowering heat to simmer 20 minutes.
Add peas and simmer 5 more minutes.
Take off the heat and stir in the cheese.

Enjoy. This meal was fabulous and is enough to serve 3 or 4 people.