Dinner

Spiced Lamb Chops with Saffron Rice & Zucchini

Step 1 of 7

Mix garlic, olive oil, lemon juice and zest, zaatar, chilli and seasoning together, place lamb chops into marinade and marinate for as long as possible.

4 large lamb chops
2 tbsp olive oil
2 cloves of garlic, crushed
1 tsp zaatar
1/2 tsp urfa chilli or chilli flakes
1 lemon, zest and juice
salt and pepper
250g basmati rice, rinsed
300ml chicken stock
2 green cardamom pods
Large pinch saffron
1 cinnamon stick
1 bay leaf
2 zucchini, cut in long diagonal
1 tbsp olive oil

4 large lamb chops
2 tbsp olive oil
2 cloves of garlic, crushed
1 tsp zaatar
1/2 tsp urfa chilli or chilli flakes
1 lemon, zest and juice
salt and pepper
8.75oz basmati rice, rinsed
10.5fl. oz chicken stock
2 green cardamom pods
Large pinch saffron
1 cinnamon stick
1 bay leaf
2 zucchini, cut in long diagonal
1 tbsp olive oil

Step 2 of 7

Place the rice into the pot, along with stock, cardamom, saffron, cinnamon stick and bay leaf. Place the reversible rack in the pot, making sure it is in the higher position. Put lamb onto rack.

4 large lamb chops
2 tbsp olive oil
2 cloves of garlic, crushed
1 tsp zaatar
1/2 tsp urfa chilli or chilli flakes
1 lemon, zest and juice
salt and pepper
250g basmati rice, rinsed
300ml chicken stock
2 green cardamom pods
Large pinch saffron
1 cinnamon stick
1 bay leaf
2 zucchini, cut in long diagonal
1 tbsp olive oil

4 large lamb chops
2 tbsp olive oil
2 cloves of garlic, crushed
1 tsp zaatar
1/2 tsp urfa chilli or chilli flakes
1 lemon, zest and juice
salt and pepper
8.75oz basmati rice, rinsed
10.5fl. oz chicken stock
2 green cardamom pods
Large pinch saffron
1 cinnamon stick
1 bay leaf
2 zucchini, cut in long diagonal
1 tbsp olive oil

Step 3 of 7

Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 2 minutes, select START/STOP to begin.

4 large lamb chops
2 tbsp olive oil
2 cloves of garlic, crushed
1 tsp zaatar
1/2 tsp urfa chilli or chilli flakes
1 lemon, zest and juice
salt and pepper
250g basmati rice, rinsed
300ml chicken stock
2 green cardamom pods
Large pinch saffron
1 cinnamon stick
1 bay leaf
2 zucchini, cut in long diagonal
1 tbsp olive oil

4 large lamb chops
2 tbsp olive oil
2 cloves of garlic, crushed
1 tsp zaatar
1/2 tsp urfa chilli or chilli flakes
1 lemon, zest and juice
salt and pepper
8.75oz basmati rice, rinsed
10.5fl. oz chicken stock
2 green cardamom pods
Large pinch saffron
1 cinnamon stick
1 bay leaf
2 zucchini, cut in long diagonal
1 tbsp olive oil

Step 4 of 7

When pressure cooking is complete, quick release by moving the pressure release valve to the VENT position. Carefully remove lid when pressure has finished releasing.

4 large lamb chops
2 tbsp olive oil
2 cloves of garlic, crushed
1 tsp zaatar
1/2 tsp urfa chilli or chilli flakes
1 lemon, zest and juice
salt and pepper
250g basmati rice, rinsed
300ml chicken stock
2 green cardamom pods
Large pinch saffron
1 cinnamon stick
1 bay leaf
2 zucchini, cut in long diagonal
1 tbsp olive oil

4 large lamb chops
2 tbsp olive oil
2 cloves of garlic, crushed
1 tsp zaatar
1/2 tsp urfa chilli or chilli flakes
1 lemon, zest and juice
salt and pepper
8.75oz basmati rice, rinsed
10.5fl. oz chicken stock
2 green cardamom pods
Large pinch saffron
1 cinnamon stick
1 bay leaf
2 zucchini, cut in long diagonal
1 tbsp olive oil

Step 5 of 7

Add zucchini to rack, placing it around the lamb, brush zucchini and lamb with 1 tablespoon of olive oil.

4 large lamb chops
2 tbsp olive oil
2 cloves of garlic, crushed
1 tsp zaatar
1/2 tsp urfa chilli or chilli flakes
1 lemon, zest and juice
salt and pepper
250g basmati rice, rinsed
300ml chicken stock
2 green cardamom pods
Large pinch saffron
1 cinnamon stick
1 bay leaf
2 zucchini, cut in long diagonal
1 tbsp olive oil

4 large lamb chops
2 tbsp olive oil
2 cloves of garlic, crushed
1 tsp zaatar
1/2 tsp urfa chilli or chilli flakes
1 lemon, zest and juice
salt and pepper
8.75oz basmati rice, rinsed
10.5fl. oz chicken stock
2 green cardamom pods
Large pinch saffron
1 cinnamon stick
1 bay leaf
2 zucchini, cut in long diagonal
1 tbsp olive oil

Step 6 of 7

Close crisping lid. Select GRILL and set time to 10 minutes. Select START/STOP to begin cooking. You can turn the zucchini after 5 minutes if you think it is cooking too much.

4 large lamb chops
2 tbsp olive oil
2 cloves of garlic, crushed
1 tsp zaatar
1/2 tsp urfa chilli or chilli flakes
1 lemon, zest and juice
salt and pepper
250g basmati rice, rinsed
300ml chicken stock
2 green cardamom pods
Large pinch saffron
1 cinnamon stick
1 bay leaf
2 zucchini, cut in long diagonal
1 tbsp olive oil

4 large lamb chops
2 tbsp olive oil
2 cloves of garlic, crushed
1 tsp zaatar
1/2 tsp urfa chilli or chilli flakes
1 lemon, zest and juice
salt and pepper
8.75oz basmati rice, rinsed
10.5fl. oz chicken stock
2 green cardamom pods
Large pinch saffron
1 cinnamon stick
1 bay leaf
2 zucchini, cut in long diagonal
1 tbsp olive oil

Step 7 of 7

When cooking is complete serve with an extra lemon wedge on the side

4 large lamb chops
2 tbsp olive oil
2 cloves of garlic, crushed
1 tsp zaatar
1/2 tsp urfa chilli or chilli flakes
1 lemon, zest and juice
salt and pepper
250g basmati rice, rinsed
300ml chicken stock
2 green cardamom pods
Large pinch saffron
1 cinnamon stick
1 bay leaf
2 zucchini, cut in long diagonal
1 tbsp olive oil

4 large lamb chops
2 tbsp olive oil
2 cloves of garlic, crushed
1 tsp zaatar
1/2 tsp urfa chilli or chilli flakes
1 lemon, zest and juice
salt and pepper
8.75oz basmati rice, rinsed
10.5fl. oz chicken stock
2 green cardamom pods
Large pinch saffron
1 cinnamon stick
1 bay leaf
2 zucchini, cut in long diagonal
1 tbsp olive oil

Compatible with

Ninja Foodi 7-in-1 Multi-Cooker 6L

Cooking mode

Utensils

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Step 4

Step 5

Step 6

Step 7

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