Lamb Chop with Brown Rice and Lemon Olive Salsa

For the lamb, mix the spices, salt and lemon zest, rub the chops with it and marinate for about 30 minutes.

For the salsa, peel the lemons and cut the pulp into small cubes, pit the olives and chop coarsely, peel the onion and cut into small cubes. Mix with the remaining ingredients and season with salt, a little pepper and raw cane sugar.

Bring the rice to a boil together with 500 ml of water, salt and olive oil. Cover and simmer over low heat for about 15 minutes, then remove from heat and allow to swell for another 5 minutes. Stir with a fork before serving.

While the rice is cooking, prepare the lamb. To do this, heat a cast-iron grill pan, sear the lamb in it (or on the grill) with the olive oil for about 1 minute on both sides, place on a baking sheet and cook at 60 °C until the rice is done.

Arrange the rice on a plate, place the lamb on top and garnish with the salsa.

Preparation Tip:

Of course, instead of the brown rice, you can also use regular long-grain rice.

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