Savory Lamb and Veal
Lamb and Veal Chops (about 3 pounds in the video)
2 small cans diced tomatoes
1 tablespoon dried basil
2 teaspoons dried parsley
3/4 teaspoon ground black pepper
1 teaspoon salt
7 cloves garlic, chopped
1 large onion, chopped
1 stalk celery, chopped
4 cups water + 2 cups long grain rice
Wash lamb chops. Heat olive oil in a large skillet. Place garlic, onion and celery down in hot oil, then chops on top of them. Brown meat chops on both sides. Then pour stewed tomatoes, herbs and seasonings over chops and stir. Cover and simmer for 45 minutes. Start the rice and chops and the same time.
For rice: Combine water and rice in a saucepan. Cover. Turn burner on high heat until water is boiling. Reduce to low heat and allow to steam cook until kernels are tender.
Serve savory meat and rice, with sides of green vegetables and bread rolls.