Jerk Lamb Chops With Rice, Black-eye Peas, Andd Roasted Squash

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• rice, mixture
• 3 ounces onions, peeled, and finely chopped
• 3 ounces red bell peppers, seeded and chopped
• 2 bay leaves
• 2 mace blades
• 1/3 cup long grain rice
• 1 1/2 cups chicken stock
• 1/2 cup black-eyed peas (cooked or canned)
• 1/2 teaspoon pepper, to taste
• 9 ounces squash, seeded and sliced into 1/2 inch wedges
• 4 lamb chops, fat and bone removed
• 1 teaspoon sugar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon chili powder
• 1/2 teaspoon garlic, crushed
• 1 tablespoon lemon juice

Recipe

• 1 -- preheat oven to 400 degrees.
• 2 -- heat a medium pan over high. add onion, and bell pepper, cook for about 2 minutes.
• 3 -- add bay leaves, mace, rice, stock, beans, and pepper. cover and bring to simmer for 12-15 minutes or until rice has absorbed stock and is tender.
• 4 -- meanwhile, spread the squash out on a nonstick baking sheet. cook in oven for 15 minutes, turning occasionally, until golden brown.
• 5 -- to make jerk rub mix all sugar, oregano, paprika,, cinnamon, chili powder, garlic, and lemon juice in a bowl and rub onto lamb.
• 6 -- heat a stove top grill pan over medium heat, sprayed lightly with oil.
• 7 -- sear the lamb chops on each side, then cook for about 5 minutes until done.
• 8 -- serve lamb chops with rice and bean mixture, and baked squash.