Summary

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)

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Instructions

1. 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.
2. Sauté the onions in the butter, add the tomatoes, herbs, salt and pepper, let boil briefly and thicken with creme fraiche.
3. Season the lamb chops with salt and pepper and fry in olive oil.
4. 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.