One of the things I miss most about my mom is her food.
It isn’t even about what she made as much as my missing her, it’s about the joy she felt while watching us eat. I miss that.
She loved being a mom and lived for our compliments and obnoxious hums while we dined on her dishes that made our mouths water and bellies full, like this meal.
As soon as the weather turns and the season demands more cozy comfort foods, this dish is always in the rotation.
Its flavors are reminiscent of everything I love about Greek food.
Lamb and lemon are some of my favorite flavor combinations, mix that with lots of garlic and a savory tomato base, well, you’ve got yourself the yummiest one-pot dinner in less than an hour.
Full transparency, if you have growing boys in the house, they might be able to eat all eight lamb chops on their own. I feel like that is the direction we are heading with our growing boy anyway.
However, a healthy spoon full of rice and peas along with a couple chops per person is the perfect portion, in my opinion.
Making this meal will forever be the thing that connects me to the mom I so miss.
Every time I fill my house with the smells of her cooking it’s as if she is standing in the room.
I have always loved to cook, however, when I replicate dishes from my childhood, the nostalgia is overwhelming.
Sometimes cooking really is the portal to our past.
One-Pan Lamb, Rice and Peas
- 9 x 13 baking dish or a Dutch oven
- 1 can Tomato sauce, 14 oz.
- 14 oz. Chicken Broth
- 1 Lemon
- 5 garlic cloves, crushed
- 1 cup rice
- 2 Tbsp. dried oregano
- Salt & Pepper
- 8 lamb loin chops
- 1 bag frozen peas
- Preheat the oven to 350°.
- Add the first 8 ingredients to your baking dish and stir so all flavors are mixed throughout.
- Season the lamb chops with salt and pepper and add to the dish. Make sure to nuzzle them into the sauce well. The rice will absorb lots of liquid and the tops of the lamb will get dry if not covered a little.
- Cover with a lid or tinfoil and bake for 40 minutes.
- The rice will have plumped up by now.
- Add the bag of frozen peas and bake for another 10 minutes or so.
- Remove from the oven and squeeze a little lemon on top and serve.
- String beans work too.