Recipe courtesy of Luke Mangan

Braised Rice with Lamb Chops, Sausages and Veal Strips Topped with Mushrooms and a Basil Tomato Sauce

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  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 6 to 8 servings
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Olive oil


3 red onions, chopped

3 cloves garlic, diced

1/2 cup rice

1 cup champagne

Pinch salt

1 package lamb chops

Parsley flakes

1 package sausages (snags)

1 package veal, sliced

1 tablespoon butter

8 mushrooms, sliced

1 (16-ounce) jar tomato sauce

Dried basil

Handful grated Parmesan cheese

3 to 4 scallions, diced


  1. Heat a heaping tablespoon of olive oil in a fry pan with 1 tablespoon of margarine and add onions. When the onions are slightly brown add the garlic and continue to stir. Add the rice to the pan, and pour in about 1 cup of champagne. As the rice begins to cook, add a pinch of salt and stir continuously.
  2. Pour some olive oil on the lamb chops and sprinkle some parsley flakes on them. Then add the lamb and sausages to a hot grill and cook well on both sides.
  3. Slice the veal and sear the pieces in a hot frying pan on both sides. Once cooked through, add the veal, chopped sausages and lamb chops to the rice mixture.
  4. In a separate frying pan heat 1 tablespoon of butter and saute the sliced mushrooms. Once cooked, add them to the rice mixture.
  5. Heat the tomato sauce in a pan and add 3 pinches of dried basil. Add the sauce to the rice mixture and sprinkle some Parmesan cheese over the top.
  6. Finally cut up a bundle of scallions and sprinkle over the rice and serve.