Glazed Lamb Chops with Pea Pulao & Chopped Salad

 

1. Glazed Lamb Chops

Ingredients:

3 lamb chops

2 tbsp olive oil

1 tbsp soy sauce

1 tbsp honey

1 tbsp lemon juice

2 cloves garlic, minced

1 tsp paprika

Salt & black pepper to taste

Instructions:

Marinate lamb chops in olive oil, soy sauce, honey, lemon juice, garlic, paprika, salt, and pepper. Let rest for at least 1 hour (overnight preferred).

Heat a skillet or grill pan on medium-high heat.

Cook the lamb chops 3–4 minutes on each side or until nicely glazed and cooked to your liking.

Rest before serving.

2. Pea Pulao (Fragrant Basmati Rice)

Ingredients:

1 cup basmati rice

1/2 cup green peas (fresh or frozen)

1 tbsp ghee or oil

1 small onion, thinly sliced

1/2 tsp cumin seeds

Salt to taste

2 cups water

Instructions:

Rinse and soak rice for 15–20 minutes.

In a pot, heat ghee/oil and add cumin seeds. When they splutter, add onions and sauté until golden.

Add green peas, salt, and drained rice. Stir for a minute.

Pour in water and bring to a boil. Cover, reduce heat, and cook on low for 15 minutes.

Fluff with a fork and top with crispy fried onions (optional).

3. Chopped Veggie Salad

Ingredients:

1 small cucumber, diced

1 tomato, diced

1/4 red onion, finely chopped

2 tbsp chopped fresh parsley or cilantro

1 tbsp lemon juice

Salt and pepper to taste

Instructions:

Mix all ingredients in a bowl.

Let sit for 5–10 minutes to let the flavors meld.