Lamb With Creamy Rice

• 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

1. Heat a grill or grill pan over moderately high heat.
2. Combine half the garlic and half the oil with dukkah in a large bowl. Add lamb and toss to coat.
3. 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.
4. Meanwhile, heat remaining oil in a medium saucepan over moderate heat.
5. 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.
6. 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.
7. Serve lamb with rice and lemon wedges.

garlic, vegetable, bought dukkah, lamb chops, onion, chicken stock, cream, packet, beans, parmesan, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/24927 (may not work)