Lamb Chops with Curried Rice and Cherries

Real Simple
Hands On: 25 minutes
Total: 25 Minutes

Serves 4


Ingredients:

1 cup long-grain white rice
1 teaspoon curry powder
1 cup cherries, halved and pitted
½ cup torn fresh basil leaves
1 teaspoon olive oil
8 small rib or loin lamb chops (each about ¾ inch thick; about 2 lbs total)
Kosher salt and black pepper


Cook the rice according to the package directions, adding the curry powder to the water before cooking. Gently fold the cherries and basil into the cooked rice.

Meanwhile, heat the oil in a large skillet over medium-high heat. Season the lamb with ½ teaspoon each salt and pepper and cook in batches, 2 to 4 minutes per side for medium-rare, adding more oil to the pan if necessary. Serve the lamb with the rice.