Tender lamb loin chops rubbed with a fragrant blend of cinnamon, seven spice, and paprika provide a deep, earthy foundation for this hearty meal. By pressure cooking the meat, you achieve a melt-in-your-mouth texture while capturing a concentrated broth that serves as the essential base for the rice. The grains are infused with this savory liquid, along with shredded carrots, tomatoes, and sautéed aromatics, resulting in a cohesive, one-pot style dinner that feels both grounded and substantial.

Serving these lamb loin chops on a bed of rice transforms a simple cut of meat into an impressive centerpiece. The golden, fluffy rice provides the perfect canvas for the spices, while a final flourish of toasted almonds, cashews, and fresh parsley adds a necessary crunch and brightness. It is an ideal way to feed a family when you want a meal that leans into warm, spiced comfort without requiring hours of constant attention at the stove.

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If you enjoy the combination of tender meat and perfectly cooked grains, there are plenty of ways to expand your repertoire. For those who love bold, aromatic spices, our cumin-spiced fried rice offers a faster, one-pan approach to these flavors. Alternatively, if you prefer something with a more traditional flair, the slow-cooked richness found in our tender pulled lamb with mansaf rice provides a deeply satisfying contrast to the quick-searing method used for loin chops.

Key Ingredients

Lamb loin chops: The primary protein browned and pressure-cooked to create a savory meat broth.
Parboiled rice: The foundation of the dish, cooked in the reserved lamb broth for deep flavor.
7 spice: A fragrant spice blend used to season the lamb chops during the browning process.
Cinnamon: Provides a warm, aromatic note to the spice rub used on the meat.
Carrot: Shredded and sautéed with aromatics to provide color and texture to the rice bed.
Bay leaf: Infuses the cooking liquid with a subtle herbal aroma while the lamb is pressure cooked.
Toasted almonds and cashews: Added as a crunchy, nutty topping to finish the assembled dish.
Pomegranate seeds: An optional garnish that introduces a bright, tart contrast to the rich lamb and rice.

Elevate Your Rice Sides

If you want to move beyond plain steamed rice, this savory mushroom-infused rice adds an earthy depth that complements pan-seared meats perfectly.
For a meal with a bit of a kick, try pairing your chops with this vibrant peri-peri rice recipe to introduce some heat to your plate.
When you have extra time, this classic prawn fried rice preparation works wonderfully as a decadent base for any protein-heavy main course.

Lamb Loin Chops On A Bed Of Rice

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Lamb Loin Chops On A Bed Of Rice Ingredients

1 kg lamb loin chopsHot Water as needed to cover2 tbsp oil2 garlic 1 onion 1 bay leaf

Meat Spices

1/2 tbsp onion powder1/2 tbsp garlic powder2 tsp paprika2 tsp salt1 tsp black pepper1 tsp cinnamon1 tsp 7 spice

Rice

2 cups parboiled rice3 cups broth from the meat2 tbsp oil1 tsp salt1 medium carrot1 medium tomato1 medium onion2 garlic cloves

Garnish

Toasted almond and cashewsChopped parsleyPomegranate ( optional)

Direction

1: Wash the lamb loin chops with cold water and vinegar then drain the water.2: tap the lamb chops with a paper towel to take out any access of water.3: turn on the sauté button in the instant pot.4: add oil then add the lamb chops5: mix the spices listed above and add to the meat.6: mix well then brown both sides.7: add hot water to cover.8: add onion, garlic and bay leaf9: close and cook on the pressure cooker for 35 minutes.10: soak parboiled rice for about an hour.11: chop onion, shred the carrot, dice the tomato and mince the garlic.12: when the meat is done take it out to a plate and leave some broth with the meat to stay moist then cover with foil to stay warm.13: drain the broth and set it on the side to use with the rice.14:drain the rice.15: start on cooking the rice.16: sauté onion and garlic for a minute then add shredded carrot and diced tomato, cook for a couple of minutes.27: add rice28: add 1/2 tbsp salt29: add 3 cups broth30: mix then cover and press the rice button for 12 minutes or pressure cooker for 5 minutes.31: release the pressure button then open32: pour into a plate, top with meat, nuts, pomegranate seeds and parsley.

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