Lamb Chops with Scallions and Curry Rice
- For the chops
- 4 bunches scallions
- 3 Tbsps olive oil
- freshly ground pepper
- 4 Lamb cutlets
- 1 jar dry Vermouth
- 2 tsps pickled, green peppercorns
- 1 cup Crème fraiche
For the chops: Rinse scallions and cut into long pieces. Blanch in boiling salted water for about 2 minutes. Drain and rinse in cold water, drain well. If desired, cut off long strips from one scallion and tie other scallions into small bundles. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Bake in preheated oven at 200°C (gas 3-4, fan oven 180°C) (approximately 400°F) for 10 minutes. Season lamb chops with salt and pepper. Heat the rest of oil in a pan and cook chops for about 5-6 minutes per side.
Remove lamb chops from the pan and keep warm. Deglaze pan drippings with vermouth and add peppercorns, whisk in crème fraîche and simmer for several minutes. Season with salt and pepper.
For the rice: Peel onion and garlic and chop finely. Heat butter in a pot and saute onion and garlic until soft. Season with curry powder and saute briefly. Add rice and broth and simmer, covered, until rice is cooked. Add mushrooms and heat through. Season with salt and pepper. Arrange lamb chops on plates and drizzle with the sauce. Place scallions and curry rice next to chops and serve.