Grilled Lamb Chops with Roasted Potatoes, Baked Beans, and Yellow Rice

 Ingredients:

For the Lamb Chops:

4 lamb chops

2 tbsp olive oil

1 tbsp soy sauce

1 tsp garlic powder

1 tsp smoked paprika

1 tsp dried rosemary

1/2 tsp black pepper

1/2 tsp salt

1 tbsp lemon juice

For the Roasted Potatoes:

3 medium potatoes, sliced into rounds

2 tbsp olive oil

1/2 tsp paprika

1/2 tsp garlic powder

Salt & pepper to taste

Fresh parsley for garnish

For the Baked Beans:

1 can (400g) baked beans

1 small onion, finely chopped

1 tbsp olive oil

1 tsp brown sugar

1/2 tsp smoked paprika

1 tbsp tomato paste

1/2 tsp chili flakes (optional)

For the Yellow Rice:

1 cup basmati rice

2 cups chicken broth

1/2 tsp turmeric

1/2 tsp cumin

1 tbsp butter

Salt to taste

Instructions:

1. Prepare the Lamb Chops:

In a bowl, mix olive oil, soy sauce, garlic powder, paprika, rosemary, black pepper, salt, and lemon juice.

Coat the lamb chops in the marinade and let them sit for at least 30 minutes.

Heat a grill pan or skillet over medium-high heat. Cook the chops for 3-4 minutes per side until caramelized and cooked to desired doneness.

2. Roast the Potatoes:

Preheat the oven to 200°C (400°F).

Toss the potato slices with olive oil, paprika, garlic powder, salt, and pepper.

Arrange them on a baking tray and bake for 25-30 minutes, flipping halfway through.

3. Cook the Baked Beans:

Heat olive oil in a pan and sauté the onions until soft.

Stir in tomato paste, brown sugar, and paprika.

Add baked beans and chili flakes. Simmer for 5 minutes.

4. Make the Yellow Rice:

Rinse the rice under cold water.

In a pot, heat butter and sauté turmeric and cumin for 30 seconds.

Add rice, chicken broth, and salt. Bring to a boil, then cover and simmer for 15 minutes.

Fluff with a fork before serving.