Print Recipe


Course: Main Course
Keyword: jasmine rice, lamb


For the Lamb

  • 2.5 pounds Lamb chop
  • 5 tbsp green curry sauce
  • 4 tbsp olive oil
  • 1 tsp sea salt

For the Rice

  • 6 cups water
  • 1 tbsp salt
  • 1 tbsp dehydrated wholecane sugar
  • 1 tbsp rice vinegar
  • 3 cups Jasmine rice
  • 6 tbsp butter
  • 1 cup fresh mint, chopped
  • 5 green onions, sliced thinly


  • Combine the lamb, curry paste, olive oil, and salt in a bowl. Use your hands to massage the curry and oil into the lamb chops evenly. Cover the bowl with plastic wrap and set aside in the refrigerator overnight to marinade.
  • Add the water, salt, sugar, vinegar, and rice together into a large pot with a lid. Bring the mixture to a low simmer, cover the pot, and cook the rice for 10-15 minutes until tender. Fluff the rice with a fork and let it sit in the covered pot.
  • Preheat a large cast iron skillet over medium-high heat. When it begins to smoke, add the lamb chops to the pan. Cook for 3-4 minutes per side. Set aside.
  • Add the mint and green onions to the rice. Toss to combine. Add the rice to a serving bowl. Place the lamb chops on top of the rice and serve. Garnish with additional green onions, if desired.