Anonymous Fri Oct 07 11:34:06 2005

4 lamb sirloin or shoulder chops

1/2 lemon

1 cup uncooked regular long grain

rice

1 cup sliced mushrooms (about

3 ounces)

2 cups water

1/4 teaspoon salt

1 clove garlic, finely chopped

1 tablespoon chopped fresh rosemary

1 teaspoon ground mustard

1/4 teaspoon salt

1/4 cup chopped fresh parsley

2 tablespoons pine nuts

Spray 10-inch nonstick skillet with nonstick cooking spray. Trim fat from lamb chops. Squeeze juice from lemon onto lamb. Cook lamb in skillet over medium heat, turning once, until brown; drain. Remove from skillet; drain.

Mix rice, mushrooms, water, 1/4 teaspoon salt and the garlic in same skillet; place lamb on top. Mix rosemary, mustard and 1/4 teaspoon salt; sprinkle evenly over lamb. Heat to boiling; reduce heat. Cover and simmer 14 minutes (do not lift cover or stir). Remove from heat; let stand 10 minutes. Remove lamb; keep warm. Stir parsley and pine nuts into rice mixture. Serve with lamb.

4 servings