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Easter

Grilled Lamb Chops with Rice Pilaf

Item No. REC6771EU
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By Ninja Kitchen
Total Time
45m
Easy
6
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Ingredients

For the pilaf

  • 1 onion, diced
  • 3 garlic cloves, crushed and peeled
  • 14oz basmati rice, rinsed until water runs clear
  • 17fl. oz chicken stock
  • 1 Juice and zest of orange
  • 3oz pomegranate seeds
  • 1oz toasted almonds, roughly chopped
  • Salt and pepper to taste
  • 0oz 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

Instructions

Step 1
Press SEAR/SAUTÉ and set to MD:HI to preheat for 5 minutes.

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.

Step 3
Assemble pressure lid, making sure the pressure release valve is in the SEAL position.

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.

Step 5
Fluff rice and add the remaining ingredients, cover tightly and set aside whilst you cook the chops.

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.

Step 7
Brush lamb with olive oil and season on both sides. Place 6 lamb chops on the rack.

Step 8
Close the crisping lid. Select GRILL and set time to 7 minutes. Select START/STOP to begin.

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.

Step 10
Serve chops with pilaf and drizzle with glaze of your choice.