Lamb With Creamy Rice - cooking recipe

Ingredients

2 cloves garlic, crushed
2 tbsp vegetable or olive oil
2 tbsp bought dukkah
4 (7oz) lamb chops
1 None small onion, finely chopped
1/2 cup chicken stock
3/4 cup cream
16 oz packet microwave long-grain white rice
1 cup frozen fava beans, thawed, peeled
1/4 cup parmesan, freshly grated
None None lemon wedges, to serve

Preparation

Heat a grill or grill pan over moderately high heat.
Combine half the garlic and half the oil with dukkah in a large bowl. Add lamb and toss to coat.
Cook lamb for 3-4 mins each side for medium or until cooked to your liking. Transfer to a heatproof plate. Cover with foil and rest for 5 mins.
Meanwhile, heat remaining oil in a medium saucepan over moderate heat.
Add onion and remaining garlic and cook and stir for 3-4 mins or until softened. Add stock and cream and bring to a boil.
Add rice, breaking up lumps, and beans. Cook, covered, stirring occasionally, for 4-5 mins or until liquid is absorbed and rice is fluffy. Remove from heat. Stir parmesan into rice.
Serve lamb with rice and lemon wedges.