How to make
Pour 1/2 cup of olive oil into a wide, shallow pot. Heat it up and add the lamb chops.
Fry for 4-5 minutes per side.
Add the chopped onion and continue frying on low heat for another 5 minutes.
Add the blanched spinach and mushrooms. Pour a cup of warm water. Cook the dish for 5-6 minutes, then pour the washed rice.
Season the lamb with rice with a pinch of black pepper and 1 tbsp. of black peppercorns, a pinch of nutmeg and parsley.
Top up with warm water, which is slightly above the level of the products.
Cover the pot with a lid and cook the lamb with spinach, rice and mushrooms, until the rice is fully cooked.
Enjoy!
