First toast the flaked almonds by putting them in a dry pan over a medium heat and stiring constantly for 2 to 3 minutes until they turn golden. Remove and put aside.
Heat all of the butter and 1 tablespoon of the olive oil in a large saucepan with a heavy base. Add the onion and fry for 3-4 minutes until soft. Stir through the chopped garlic clove, then the basmati rice, and keep stirring until well coated. Pour over the chicken stock, bring to the boil, then place a lid on top and cook over a medium heat for 15-20 minutes until the rice is cooked all the way through.
As the rice is cooking, combine the remaining tablespoon of olive oil with the lemon zest, dried mint and some salt and pepper. Thoroughly combine before rubbing over the chops, then place them on a baking tray and cook under the grill for 5-7 minutes. Turn them over, arrange the tomatoes around the lamb and cook for a further 5 minutes, until the meat is cooked through and the tomatoes have been lightly charred.
Stir the parsley, raisins and toasted almonds through the rice and top with a chop and some tomatoes.
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