2 tablespoons olive oil
1 cup White Long Grain Rice
1/2 medium brown onion,
finely chopped (1/2 cup)
4 cloves garlic, finely chopped
1 teaspoon ground cumin
4 Roma tomatoes, cut into small dice
2 cups chicken stock
1/4 cup coarsely chopped fresh coriander
1 avocado, peeled and pitted
3 cloves garlic, coarsely chopped
3 tablespoons fresh lime juice
1 tablespoon white wine vinegar
1/2 cup water (1/4-1/2 cup)
1 avocado, peeled, stone removed, cut into 8 wedges, for garnish
8 coriander sprigs, for garnish
4 lime wedges, for garnish
1 tablespoon brown sugar
11/2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon chilli powder
1/2 teaspoon ground coriander
1 pack lamb loin chops
(approx 8-9 chops)
For the lamb chops: In a large bowl, mix the brown sugar, cumin, oregano, chili powder, and coriander together. Add the chops and coat them all over with the dry rub. Cover and refrigerate for at least 30 minutes and up to 1 day.
For the rice: Heat a medium heavy based saucepan over medium-high heat. Add the oil, then the rice and stir for about 3 minutes, or until the rice is lightly toasted. Add the onion, garlic, cumin, and 1 teaspoon salt. Stir for about 2 minutes, or until the onion softens. Add the tomatoes and cook for about 2 minutes, or until they soften. Add the chicken stock. Bring to a boil, then reduce the heat to medium-low. Cover and simmer very gently without stirring for about 16 minutes, or until the rice is tender. Remove the pan from the heat and stand, covered, for 5 minutes. Using a fork, fluff the rice and stir in the coriander. Cover and stand until ready to serve.
Meanwhile, for the avocado sauce: In a food processor, blend the avocado, garlic, lime juice, and vinegar together for about 1 minute, or until very smooth. Blend in enough water to form a thick saucy consistency. Season generously with salt to taste.
To cook the lamb chops: Preheat a grill or char grill on medium-high heat. Lightly coat the lamb chops with the oil and season with salt and pepper. If char grilling, arrange the lamb chops on a baking sheet. Grill or char grill the lamb chops, for 3-4 minutes on each side, or until they are cooked to medium-rare. Transfer the chops to a platter then lightly cover with foil and rest for 5 minutes.
To serve: Spoon the rice onto four plates. Spoon some avocado sauce on the plates alongside the rice. Arrange 2 chops alongside the rice and sauce on each plate. Garnish with the avocado wedges, coriander sprigs, and lime wedges and serve.