Lamb Chops with Rice recipe

Grilled Lamb Chops with Basmati Rice

15 min prep time, 1-2 hr rest time, 1 hr cooking time, serves 8 people

When you need a super fast weeknight dinner, or you’re celebrating something special, lamb chops are the way to go. They are easy to make and offer a delicious alternative to beef, especially when marinated. Combined with rice, dried apricots and raisins, you have an easy and well balanced meal full of flavor. We recommend eating the lamb chops with pomegranate molasses for a true Middle Eastern food experience.


  • Lamb Chops
    • 4 lbs lamb chops
    • 4 onions, sliced
    • 1 tbsp salt
    • 1 tbsp pepper
    • 2 tbsp vinegar
  • Basmati Rice
    • 3 cups Basmati rice, uncooked
    • 1 cup dried apricots
    • 1 cup raisins
    • 1 medium tortilla
    • 5 tbsp butter or vegetable oil
    • 1/2 tsp turmeric
    • 1 tbsp salt


  • Lamb Chops
    1. Wash and cut the rack of lamb into individual lamb chops. Pat them dry with paper towel.
    2. Coat the lamb chops with salt and pepper. Now place a layer of lamb chops at the bottom of large food container, followed up by layer of sliced onions on top. Alternate layers back and forth until you’re out of both ingredients.
    3. Drizzle the top with vinegar. Seal the container and place it in the fridge for a 1-2 hours to allow it to marinate.
    4. Take out the lamb chops from the fridge and place them on the grill. Close the lid of the grill for a few minutes. Open the grill and check to see if the lamb chops have cooked to your preferred level. Flip over and grill for another few minutes.
    5. Remove the lamb chops from the grill.
  • Basmati Rice
    1. Add 3 quarts of water to a large pot. Add 1 tsp of salt and boil the water over medium-high heat. Rinse the rice and add it to the pot. Cook for 7 minutes until it is half cooked.
    2. Drain the water from the rice pot using a colander. Drizzle 2 tbsp of vegetable oil on the bottom of the pot and place a tortilla over the oil. Transfer the rice back to the pot.
    3. In a skillet, warm up 3 tbsp of butter or vegetable oil over medium heat. Add dried apricots, raisins, turmeric and let it simmer for 1 minute. Turn off the heat and add this mixture to the rice pot. Mix well.
    4. Cover the pot with a lid wrapped in a towel. Let it steam on very low heat for about 20 minutes, or until rice is cooked thoroughly.
    5. Turn off the heat and serve with lamb chops.