Lamb on a bed of Forbidden Rice with a Tomato Asparagus sauce
I went to Whole Foods to look around yesterday. I absolutely love going in this store, because their are all sorts of stuff in there that I have never tired, but I love to experiment. So I picked up some lovely lamb chops (my fav) and I decided to try some Forbidden Rice.
This rice looks black, but it is actually dark purple and has a nutty flavor. It also does not get mushy, so it is a little on the al dente side, which is fine. Follow the direction on the back of the package. and this is what it should look like when it is done
It takes about 30 minutes.While the rice is cooking you will need about 5 or 6 roma tomatoes, 1 clove of elephant garlic, a clove or 2 of shallot, asparagus and some white wine.
Dice the cloves and chop the shallots then add to a pan with olive.Let that cook for a few minutes so that it becomes fragrant.
In the meantime, rough chop the tomatoes
Once the garlic and shallots become fragrant, add the tomatoes and let them cook until they begin to break down.
Once that happens add about 2 cups of wine and 1 tablespoon of sugar to cut the acid and let it simmer.
After the sauce cooks down a bit, add in the asparagus
let that cook for about 4 minutes and set that to the side. Additionally, the rice should be about done, so now it is time to cook the lamb which only takes a few moments.Rinse lamb off and season both sides with kosher salt and black pepper
In a pan add olive oil and let it get hot. Do Not add the lamb to the pan until the oil is hot. You want a nice sear to both sides.
Once the lamb is cooked to the desire readiness that is preferred, it is time to plate.Rice first, then lamb and then add the sauce.
Enjoy