Saffron Long Grain Rice Towers with Lamb Chop and Carrot Sticks

Bring the brown rice to the boil with the vegetable soup and spices. Turn off the stove and let the rice swell for about half an hour. Put cooked long grain rice into timbale cups brushed with oil or possibly yogurt cups and press well.

Sauté carrot sticks in butter until tender in closed saucepan. They should still have bite! Brown the lamb chops in hot oil on both sides (about 3-4 min each), then season with salt and drizzle with a tiny bit of juice from a lemon. Put the saffron rice on a plate and add the lamb chops and carrot sticks. If necessary, pour a little roast stock over the lamb chop or add herb butter.

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Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything at hand!

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