Dinner
Grilled Lamb Chops with Rice Pilaf
Recipe by Ninja Kitchen
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For the pilaf
- 1 onion, diced
- 3 garlic cloves, crushed and peeled
- 400g basmati rice, rinsed until water runs clear
- 500ml chicken stock
- 1 Juice and zest of orange
- 100g pomegranate seeds
- 50g toasted almonds, roughly chopped
- Salt and pepper to taste
- 10g each fresh dill, mint, parsley
- chopped roughly
For the lamb
- Olive oil for brushing
- 12 fresh lamb chops
- Salt, to taste
- Pepper, to taste
- Pomegranate syrup to finish
Utensils
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Step 1
Press SEAR/SAUTÉ and set to MD:HI to preheat for 5 minutes.
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Step 2
Add oil to pot and sauté onions for 5-8 minutes until golden. Next, add garlic and cook for 1 minute. Add rice and stock.
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Step 3
Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
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Step 4
Select PRESSURE and set to HI. Set time to 2 minutes. Select START/STOP to begin. Once finished let naturally release for 10 minutes. After 10 minutes, quick release any remaining pressure by moving the pressure valve to the VENT position.
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Step 5
Fluff rice and add the remaining ingredients, cover tightly and set aside whilst you cook the chops.
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Step 6
Clean pot and add back to machine. Place the reversible rack (in lower steam position, without the top tier installed) in the pot.
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Step 7
Brush lamb with olive oil and season on both sides. Place 6 lamb chops on the rack.
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Step 8
Close the crisping lid. Select GRILL and set time to 7 minutes. Select START/STOP to begin.
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Step 9
Grill chops for 3 minutes and flip. Next, install the top tier and place the remaining chops on it. When cooked how you like them, rest chops on a plate and cover loosely with foil.
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Step 10
Serve chops with pilaf and drizzle with glaze of your choice.
