Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 can tomato (s), 800 g
- 200 g rice
- 250 ml vegetable stock
- 2 small onions
- 20 g butter
- 0.5 teaspoon ½ herbs Provence, dried
- Salt and pepper, from the mill
- 100 g crème fraîche
- 12 lamb chop (s)
- Paprika powder, Hungarian noble sweet
- 50 g butter, (arlic butter)
- 75 g cheese, rated (e.. Gouda)
Print Recipe
Pin Recipe Instructions
- Bring the rice with the broth and the tomato juice from the can to the boil and let it swell over a very low heat.
- Sauté the onions in the butter, add the tomatoes, herbs, salt and pepper, let boil briefly and thicken with creme fraiche.
- Season the lamb chops with salt and pepper and fry in olive oil.
- Put the rice in an ovenproof, greased dish, place the chops on top and pour the tomato sauce over everything. Scatter the grated cheese over it and spread the garlic butter in flakes on top. Gratinate in the oven at 200 ° C for about 15-20 minutes, until the cheese has melted and has taken on a little color.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below