For the Lamb
1 tbsp allspice
2 tsp cinnamon
1 tsp white pepper
8 lamb chops (or 4 shoulder chops)
1 medium onion, diced
2 cloves garlic, minced
2 cups beef or lamb broth
½ cup lemon juice
2 796ml cans of whole tomatoes in their juices
2 cups green beans (blanched if using fresh)
Oil for cooking
Plain yogurt for serving
For the Rice
2 tbsp butter
2 tbsp olive oil
1 small handful of spaghetti, broken into 2” pieces
2 cups long grain rice
¼ cup lemon juice
4 cups chicken broth
To start the lamb, heat oil in a large heavy-bottomed pan.
Season lamb chops with the allspice, cinnamon and white pepper.
Add to hot pan and quickly sear chops to golden brown.
Add onions and garlic, stirring until they start to become translucent.
Add broth and lemon juice and bring to a gentle boil. Continue cooking until broth is reduced by half.
Add tomatoes with their juices. Reduce the temperature to a gentle simmer and continue cooking until juices reduce and begin to thicken.
If using fresh beans, blanch and add to juices just before serving. Frozen work very well out of season and can be tossed right in with the meat and tomatoes near end of cooking time.
Adjust seasoning with salt and pepper as necessary.
For the rice, heat butter and oil in a medium saucepan.
Add broken spaghetti stirring frequently until golden brown.
Add uncooked rice and lemon juice, giving the pan a good shake. Do not stir!
Add broth, cover tightly and bring to a gentle boil.
Reduce heat to simmer and leave covered until all the liquid is absorbed, about 20 minutes. Do not stir.
Serve lamb with tomatoes and green beans over the rice and top with yogurt.