Hearty Lamb Chop Casserole with Rice for Easy Dinners (Print Version)

Tender lamb chops baked with savory rice and veggies. This Lamb Chop Casserole with Rice is a comforting, one-pan meal perfect for any weeknight.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 70 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Mediterranean-inspired
Dietary: Dairy-free, Gluten-free (check broth)

# Ingredients:

→ Main Stars

01 - 4-6 lamb chops (shoulder or loin, about 1.5-2 lbs total)
02 - 1.5 cups long-grain white rice
03 - 3 cups chicken or vegetable broth
04 - 1 large onion, chopped
05 - 4 cloves garlic, minced
06 - 1 (14.5 oz) can diced tomatoes, undrained
07 - 1 cup frozen peas
08 - 1 cup chopped carrots

→ Flavor Builders

09 - 2 sprigs fresh rosemary
10 - 4 sprigs fresh thyme
11 - 1 tsp paprika
12 - 0.5 tsp dried oregano
13 - Zest of 1 lemon (for finishing)

→ Seasoning Essentials

14 - 2 tbsp olive oil
15 - Salt to taste
16 - Freshly ground black pepper to taste

→ Finishing Touches

17 - Fresh parsley, chopped (for garnish)

# Instructions:

01 - First things first, pat those lamb chops super dry with paper towels. Seriously, this is where the magic happens for that beautiful crust! Sprinkle them generously with salt and pepper. Heat a good glug of olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Once it's shimmering, sear the chops for about 2-3 minutes per side until they're golden brown and smell absolutely incredible. Don't overcrowd the pan; you might need to do this in batches. This step locks in flavor for your Lamb Chop Casserole with Rice, trust me!
02 - Once the lamb is seared, set it aside. In the same pot, add a tiny bit more olive oil if needed, then toss in your chopped onion. Let it soften for 3-4 minutes until it's translucent and smells sweet. Then, add the minced garlic and cook for just another minute until fragrant. Be careful not to burn the garlic here; it goes from perfect to bitter in a flash, and that's an oops moment you don't want in your Lamb Chop Casserole with Rice. Stir in the diced carrots now too.
03 - Now, stir in the long-grain white rice, diced tomatoes (undrained!), fresh rosemary, and thyme into the pot. Give it a good stir, letting the rice toast for about a minute. This little toasting step is important; it helps prevent mushy rice. Pour in the chicken or vegetable broth, then season with paprika, oregano, salt, and pepper. Bring it to a gentle simmer, stirring once to combine. This is the foundation of your delicious Lamb Chop Casserole with Rice!
04 - Once simmering, carefully arrange the seared lamb chops on top of the rice mixture. Make sure they're nestled in nicely. Cover the pot tightly with a lid or foil. Transfer it to your preheated oven at 375°F (190°C) and bake for 30-35 minutes. This is where the lamb gets super tender and the rice absorbs all those amazing flavors. I always peek through the oven door, the anticipation is real for this Lamb Chop Casserole with Rice!
05 - After the initial baking time, remove the pot from the oven. Carefully stir in the frozen peas. Recover the pot and return it to the oven for another 10-15 minutes, or until the rice is fully cooked and has absorbed all the liquid, and the lamb chops are fork-tender. If the liquid looks a bit low, you can add a splash more broth. I've definitely had moments where I've had to add a bit more liquid, no biggie!
06 - Once cooked, remove the Lamb Chop Casserole with Rice from the oven. Let it rest, covered, for 5-10 minutes. This resting period is crucial; it allows the flavors to meld and the rice to steam perfectly. Garnish with fresh parsley and a sprinkle of lemon zest right before serving. The aroma at this point is just... *chef's kiss*. Serve warm, maybe with a simple side salad. Enjoy your masterpiece!

# Notes:

01 - Always pat lamb chops dry for a better sear; it makes a huge difference in flavor.
02 - Reheating in the oven with a splash of broth works best for maintaining texture, avoid the microwave if you can.
03 - Chicken thighs can be swapped for lamb if needed, just adjust cooking times slightly for doneness.
04 - Serving with a simple green salad and crusty bread makes this Lamb Chop Casserole with Rice extra special.

# Equipment Needed:

01 - Large oven-safe pot or Dutch oven
02 - measuring cups and spoons
03 - cutting board
04 - knife

# Nutrition (Per Serving):

Calories: 650
Total Fat: 30g
Total Carbohydrate: 55g
Protein: 40g

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