Ginger Curry Lamb And Rice

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 (4 ounce) boneless center cut lamb chops
• 1/8 teaspoon black pepper
• 1 dash salt
• 1 tablespoon vegetable oil, divided
• 1/2 teaspoon grated lime rind
• 1 tablespoon fresh lime juice
• 1 1/2 teaspoons grated peeled fresh ginger
• 1/2 cup chopped onion
• 1/2 teaspoon red curry paste
• 1 cup reduced-sodium fat-free chicken broth
• 2 tablespoons chopped dried apricots
• 1 teaspoon honey
• 1 garlic clove, minced
• 1 1/2 cups hot cooked basmati rice
• 2 tablespoons thinly sliced green onions

Recipe

• 1 sprinkle lamb with pepper and salt. heat 2 teaspoons oil in a medium nonstick skillet over medium-high heat. add lamb; cook 2 1/2 minutes on each side or until browned.
• 2 remove lamb from pan. combine rind, juice, and ginger in a shallow dish; add lamb, turning to coat.
• 3 heat remaining 1 teaspoon oil in pan over medium heat. add onion and curry paste; cook 2 minutes or until onion is tender, stirring frequently.
• 4 add lamb mixture, broth, apricots, honey, and garlic; bring to a boil. cover, reduce heat, and simmer 10 minutes or until lamb is done.
• 5 remove lamb from pan. increase heat to medium-high. add rice; cook 2 minutes or until thoroughly heated, stirring frequently.
• 6 serve rice mixture with lamb, and top each serving with 1 tablespoon green onions.