Hearty Lamb Chop Casserole with Rice (Print Version)

Hearty Lamb Chop Casserole with Rice is a comforting one-pan meal. Tender lamb chops, fluffy rice, and savory veggies make a simple, satisfying dinner.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 60 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Mediterranean-inspired
Dietary: Meat-based

# Ingredients:

→ Main Event

01 - 4-6 lamb loin chops
02 - 1.5 cups Basmati rice
03 - 3 cups chicken broth
04 - 1 (14.5 oz) can diced tomatoes, undrained

→ Flavor Boosters

05 - 1 large yellow onion, diced
06 - 4-5 cloves garlic, minced
07 - 1 tsp dried oregano
08 - 1 tsp smoked paprika
09 - 2 tbsp olive oil
10 - Salt and freshly ground black pepper to taste

→ Finishing Touches

11 - 1/4 cup fresh parsley, chopped
12 - Lemon wedges, for serving (optional)

# Instructions:

01 - Alright, first things first for this Lamb Chop Casserole with Rice! Get your biggest oven-safe pot or Dutch oven (mine's usually got a few scorch marks, don't judge!) nice and hot over medium-high heat with a splash of olive oil. Season those lamb chops generously with salt and pepper. Now, sear them for about 2-3 minutes per side until they've got a beautiful golden-brown crust. This is where all the flavor starts, friends! Don't rush it, honestly. Remove them from the pot and set them aside. My kitchen always smells incredible at this point!
02 - In that same pot, reduce the heat to medium. Add a little more oil if you need it. Toss in your diced onion and let it soften, stirring occasionally, for about 5-7 minutes. You want it translucent and sweet, not burnt! This is where I sometimes get distracted by my cat, oops. Then, add the minced garlic and smoked paprika. Stir them around for just about a minute until fragrant; garlic burns fast, and trust me, you don't want that bitter taste in your Lamb Chop Casserole with Rice. The smell right now? Heavenly.
03 - Next up for our Lamb Chop Casserole with Rice! Stir in the Basmati rice and dried oregano, letting them toast in the pot for a couple of minutes. This step is crucial for really developing the rice's flavor. Then, pour in the diced tomatoes (undrained, get all that juicy goodness!) and the chicken broth. Give it all a good stir, scraping up any browned bits from the bottom of the pot—that's pure flavor right there! Bring it to a gentle simmer.
04 - Now for the cozy part of this Lamb Chop Casserole with Rice! Carefully nestle the seared lamb chops back into the pot, pushing them down gently so they're mostly submerged in the liquid and rice. Make sure they're tucked in, like they're going to sleep. Pop a lid on that pot and transfer it to your preheated oven at 350°F (175°C). Let it bake for about 25-30 minutes, or until the rice is tender and has absorbed most of the liquid. Don't peek too much; you want that steam to do its job!
05 - Once the baking time is up, pull that gorgeous Lamb Chop Casserole with Rice out of the oven. Keep the lid on, seriously! Let it rest for another 10 minutes. This resting period is super important; it allows the rice to steam further and become perfectly fluffy, and the lamb chops to reabsorb their juices. I always get impatient here, but it's worth the wait. The kitchen is quiet now, just the gentle warmth, and the anticipation builds!
06 - Finally, the grand reveal! Remove the lid. Carefully fluff the rice with a fork, being gentle around those tender lamb chops. Sprinkle generously with fresh chopped parsley. If you're feeling fancy (or just want that extra zing!), serve with lemon wedges on the side for squeezing. Plate it up, perhaps with a little bit of extra broth spooned over the top. This Lamb Chop Casserole with Rice looks so inviting, doesn't it? Enjoy your creation, you've earned it!

# Notes:

01 - Always sear lamb chops for maximum flavor; don't skip this step!
02 - Leftovers are fantastic for lunch, reheat gently on the stovetop with a splash of broth.
03 - No Basmati? Long-grain white rice works in a pinch, but Basmati gives the best fluffy texture.
04 - A squeeze of fresh lemon at the end really brightens all the rich flavors.

# Equipment Needed:

01 - Large oven-safe pot or Dutch oven
02 - measuring cups and spoons
03 - cutting board
04 - knife

# Nutrition (Per Serving):

Calories: 550
Total Fat: 25g
Total Carbohydrate: 45g
Protein: 35g

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