Grilled lamb chops with parsley and saffron rice

GRILLED LAMB CHOPS, PARSLEY AND SAFFRON RICE

Portions : 4 - Preparation : 10 minutes - Cooking : 10 minutes

Ingredients

• 1 onion, chopped
• 15 ml (1 tablespoon) fat of your choice (butter, oil or Mycryo cocoa butter)
• 250 ml (1 cup) Basmati rice
• 1 pinch saffron
• 2 garlic cloves, chopped
• 2 pinches herbes de Provence
• 60 ml (4 tbsp.) olive oil
• 30 ml (2 tbsp.) white balsamic vinegar
• ¼ bunch parsley, leaves removed, chopped
• 16 Québec lamb chops
• salt and freshly ground pepper to taste

Preparation

1. Preheat the BBQ to maximum.
2. In a saucepan, brown the onion in the fat of your choice for 2 minutes. Add the rice, saffron, a little salt and 500 ml (2 cups) water. Cover and cook over low heat for 8 to 10 minutes, until the liquid has been absorbed. Check seasoning.
3. Meanwhile, in a bowl, using a hand blender, blend garlic, herbes de Provence, olive oil, balsamic vinegar, parsley, salt and pepper.
4. Coat the lamb chops with the mixture.
5. Grill the chops on the BBQ for 3 to 4 minutes on each side.