Spanish Lamb Chops And Rice

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 bone-in ribs (8-10 ounces each) or 4 center-cut lamb chops, 3/4 to 1 inch thick sides slit (8-10 ounces each)
• salt, and pepepr
• 2 tablespoons olive oil
• 8 ounces chorizo sausage, cut into 1/4 inch pieces
• 1 onion, chopped fine
• 4 garlic cloves, minced
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 1 1/2 cups instant rice
• 1 1/2 cups water (or broth)
• 3/4 cup pimiento-stuffed green olives, halved
• 1/2 cup slivered almonds, toasted

Recipe

• 1 pat chops dry with paper towels and season with salt and pepper. heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. cook chops until well browned and meat registers 145 degrees, about 5 minutes per side. transfer to platter and tent with foil.
• 2 add remaining oil to skillet and heat until just smoking. add chorizo and cook until lightly browned, about 2 minutes. add onion and cook until softened, about 3 minutes. add garlic and cook until fragrant, about 30 seconds. stir in tomatoes and cook until slightly darkened in color, about 3 minutes.
• 3 stir in rice, water and any accumulated lamb juices. cover and cook over medium-low heat until liquid is absorbed, about 10 minutes. off heat, stir in olives and toasted almonds. season with salt and pepper. serve chops with rice.