LAMB AND RICE WITH SPRING VEGETABLES

LAMB AND RICE WITH SPRING VEGETABLES image

Yield 4 people

Number Of Ingredients 6

1½-2 lbs lamb chops [vegan: substitute firm, hearty squash
steaks 3/4" thick, acorn or butternut]
1 cup brown rice prepared with ½ cup less water that recommended, to yield 4 cups
1 lb asparagus [or equivalent, dried] cut in 2-inch lengths
½-1 lb morels or other hearty mushroom [or equivalent, dried]
Minced garlic, 2 tbsp lemon juice, salt and pepper to taste

Steps:

Preheat oven to 150°F or lowest setting. [Reconstitute dried vegetables in sufficient water to cover; reserve liquid.] In a large skillet or other broad, flat pan, brown the lamb chops, then reduce heat to medium and cook through. Transfer to heatproof dish, cover with foil, and place in preheated oven. [Squash can be browned and then cooked through in a mild-flavored oil, sunflower or canola, or nut oils like peanut or walnut for the non-allergic, and then transferred to the oven to keep warm.] Drain the asparagus and mushrooms, reserving the liquid for cooking the rice. In the same skillet, using pan juices and adding a bit of oil if necessary, sauté the mushrooms and asparagus until fragrant. Add rice and heat through quickly, then add reserved liquid and any other water necessary to cook it. Stir in garlic and lemon juice. Return chops or squash to pan, laid on top of the rice; salt and pepper to taste. Cover pan and cook on low heat until bottom of rice is crisp. THIS REQUIRES ATTENTION, unless you wish to test your smoke detector. Serve with sliced tomatoes, fresh or sun-dried, dashed with malt vinegar and sprinkled with crumbled Gorgonzola cheese. [Vegan/Kosher alternative: Sprinkle with toasted pecan chips.]