Lamb with Roasted Cauliflower
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Posted by:jrt
As an added step you can also brown the meat to give it some extra color.
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Ingredients
2 lbs. lamb stew meat, cut in 1 inch cubes
4-1/2 cups water
1/2 tsp. salt
2 medium cauliflower heads
4 tbl. olive oil
2-1/4 cups uncooked long grain white rice
2 cans chickpeas (16 oz. each)
1/2 tsp. cumin
Pepper, to taste
Directions
- Put lamb chops in large pot with 4-1/2 cups salted water. Boil 1 hour and scoop off brown foam. When done, remove chops and preserve water.
- Meanwhile, prepare the cauliflower by cutting into small florets. Arrange on a baking sheet coated with 2 tablespoons olive oil.
- Roast cauliflower, uncovered, in 400 degree oven until cauliflower begins to brown, about 20 minutes.
- Mix cauliflower, rice, chickpeas with cumin and pepper in a large bowl.
- Add remaining olive oil (2 tablespoons) to large pot used to cook lamb chops. Arrange half the cauliflower mixture in a layer in pot, then cover with lamb. Add remaining cauliflower mixture
- Add reserved water to pot, adding as necessary to maintain 4-1/2 cups.
- Cover and simmer for 45 minutes.
- After 45 minutes, water should be absorbed. Carefully turn the entire pot over on a serving platter and let sit for 3-4 minutes.
- Remove pot and serve.
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