Lamb Chop Casserole with Rice: A Hearty Family Dinner (Print Version)

This Lamb Chop Casserole with Rice recipe brings tender lamb, savory veggies, and fluffy rice together in one dish. Perfect for a satisfying meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Mediterranean-inspired
Dietary: Dairy-free (check broth)

# Ingredients:

→ Main Components

01 - 4-6 lamb loin chops (about 1.5-2 lbs)
02 - 1.5 cups long-grain white rice

→ Aromatic & Veggie Base

03 - 1 large onion, diced
04 - 2 carrots, diced
05 - 4 cloves garlic, minced
06 - 1 tbsp tomato paste

→ Flavor & Seasoning

07 - 3 cups chicken broth
08 - 1 tsp dried oregano
09 - 2 tbsp olive oil
10 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

11 - 1/4 cup fresh parsley, chopped

# Instructions:

01 - Alright, first things first! Get a heavy-bottomed pot or Dutch oven nice and hot over medium-high heat with a drizzle of olive oil. Season those beautiful lamb chops generously with salt and pepper. Now, sear them for about 2-3 minutes per side until they're golden brown and crusty. This isn't about cooking them through; it's about building flavor, that amazing Maillard reaction! I always get a little too excited here and sometimes crowd the pan, but trust me, give them space for a proper sear. Take them out and set them aside. Oh, the smell already!
02 - Into that same pot, with all those delicious lamb bits still clinging to the bottom (don't clean it, that's flavor!), add a bit more oil if needed. Toss in your diced onions and carrots. Sauté them gently for about 5-7 minutes until they're starting to soften and smell sweet. This is where I always forget to scrape up the fond from the bottom, but don't you dare! Use a wooden spoon to loosen all those browned bits. Then, stir in the minced garlic and tomato paste, letting them cook for another minute until fragrant. The tomato paste should deepen in color.
03 - Pour in about half of your chicken broth, scraping the bottom of the pot really well to get up all those lovely caramelized bits. This is called deglazing, and it's a game-changer for flavor! Stir in the dried oregano. Let it simmer for a minute, letting all those flavors meld together. I once added all the broth at once and it cooled the pan too much, making it harder to scrape up the fond. Slow and steady wins the flavor race, folks.
04 - Now, stir in your long-grain white rice. Make sure it's evenly coated in that aromatic broth. Pour in the remaining chicken broth. Give it a good stir, making sure the rice is submerged. This is a crucial step for our Lamb Chop Casserole with Rice. I used to just dump the rice in, but a proper stir helps prevent clumping. Bring everything to a gentle simmer.
05 - Carefully nestle the seared lamb chops back into the pot, pushing them down gently so they're partially submerged in the liquid. Cover the pot tightly with a lid. Reduce the heat to low and let it simmer for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid, and the lamb is cooked through and super tender. Don't peek too much; you want to trap that steam! Honestly, I'm always tempted to lift the lid every five minutes, but resist!
06 - Once the cooking time is up, remove the pot from the heat but keep the lid on. Let the Lamb Chop Casserole with Rice rest for 5-10 minutes. This little break allows the rice to finish steaming and the flavors to settle. Then, fluff the rice gently with a fork and sprinkle generously with fresh parsley. The aroma at this stage is just incredible. Serve it straight from the pot; it feels so rustic and comforting.

# Notes:

01 - Don't overcrowd the pan when searing the lamb; it steams instead of browns, and you lose that crucial flavor development.
02 - Resist the urge to lift the lid too often while the rice is cooking; that trapped steam is key for perfectly fluffy grains.
03 - Always let the casserole rest for a few minutes off the heat after cooking; it makes a huge difference in the rice's texture.
04 - For an extra layer of flavor, add a bay leaf or a sprig of fresh rosemary when the rice is simmering.

# Equipment Needed:

01 - Dutch oven or heavy-bottomed pot with lid
02 - wooden spoon

# Nutrition (Per Serving):

Calories: 550
Total Fat: 25g
Total Carbohydrate: 45g
Protein: 40g

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