Moroccan Lamb Chops with Saffron Rice - Brooke Kelly Nutrition

Ingredients

• 1 cup white basmati rice, rinsed well and drained
• 1 ½ cups chicken bone broth
• 1 pinch saffron
• ½ teaspoon cumin seeds
• ½ teaspoon fennel seeds
• ½ teaspoon coriander seeds
• ¼ teaspoon ground cinnamon
• ¼ teaspoon cayenne pepper
• ½ teaspoon ground ginger
• ½ teaspoon turmeric
• 500g grass fed lamb chops, frenched (fat trimmed)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons tamari
• Juice of half a lemon
• ½ cup full fat natural yogurt
• 2 tablespoons runny tahini
• ⅓ cup pistachios, crushed
• 10g mint leaves, finely chopped
• 10g parsley leaves, finely chopped
• Salt
• Pepper