Côtelettes farcies au riz

 


  • 8 pieces of lamb chops
  • ½ teaspoon each of black pepper, thyme and salt
  • 2-3 egg whites

FOR RICE:

  • 1 cup of rice
  • 1 small onion
  • 1 tablespoon of butter
  • 1 coffee cup of currants
  • 1 cup of peanuts or pistachios
  • 1 teaspoon of black pepper
  • One teaspoon each of allspice and cinnamon
  • Half a teaspoon of powdered cloves


For pilaf, soak the rice in salted hot water for half an hour. Saute the chopped onion in butter in a separate place. Add the drained rice and fry it. Add currants, pine nuts, black pepper, allspice, cinnamon and cloves and mix. Add one and a half glasses of water and cook until the top is eye to eye. Take it off the stove, cover it with a paper towel and let it rest for 10-15 minutes. Add black pepper, thyme and salt to the chops and let them rest for 10 minutes. Take 1 heaping tablespoon of rice and place it on one chop. Brush the edge with beaten egg white and place the second cutlet on it. Prepare the remaining cutlets in the same way. Cook side-to-side on the grill or in a non-stick pan. Serve hot.

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