2cupswhite ricemost commonly used are basmati or jasmine
4tbspsolive oil, dividedextra virgin
5cupswatermore if needed later
1tbspMediterranean Sea Salt
Season lamb on both sides with salt and pepper, be generous. If you like a lot of garlic you can add some minced garlic in this step in addition to the one you'll use below.
Add about 2 tbsps of olive oil on the Dutch Oven, heat and then add the lamb loin chops. Brown lamb on both sides, few minutes each side.
Add 5 cups of water to lamb once it is browned. Add oregano, rosemary, peppercorn, bay leaves. Turn heat to low once the water boil and cover the pot. I usually let cook in low heat for over an hour. You want the lamb meat to look like it's falling off the bones. Don't increase the temperature to speed up the process. It has to slow cook in the Dutch Oven.
Once lamb is cooked, remove lamb pieces with a slotted spoon and place on a platter. Pour the stock through a metal strainer and reserve the stock on the side, discard the pieces stack on the strainer. At this point also start preheating oven to 400 degrees Fahrenheit.
Add remaining 2 tbsps of olive oil in the Dutch oven, place it on stovetop in medium heat. Add garlic cloves and saute until they become golden and aromatice. Add rice and toast it with garlic and oil until it is all translucent.
Remove from heat. Use measuring cups to add lamb stock to the dutch oven. If you added 2 cups of rice, then you need to add 4 cups of liquid. Measure the lamb stock and add over rice. If you have 4 cups of lamb stock, that's great. If it's not enough, then supplement with water until you add 4 cups of liquid to Dutch Oven. Add more salt if needed.
Finally add lamb loin chops back over rice and stock, nestle them in. Bake for at least 30 minutes, check at that point that all liquid has been absorbed. Serve with your favorite side dishes.
If there are leftover, you can store in refrigerator to reheat again in few days. Use an airtight container with lid.