Recipe By Lynfred Brand Ambassador Laura LorenzServes: 4*Ingredients(lamb)2-2.5 lbs lamb loin chops (lamb t-bones)Kosher salt and fresh cracked black pepper2 tbsp oil (high-temp oil such as avocado, vegetable, or canola)2 cups dry red wine (such as Merlot, red blend, Cabernet Sauvignon)4-5 sprigs fresh rosemary3-4 sprigs fresh thyme4-5 large garlic cloves sliced*6 tbsp salted butter(rice pilaf)2 ⅔ cups low-sodium chicken broth⅓ cup salted butter¼ tsp kosher salt½ tsp garlic powder¼ tsp sweet paprika2 tbsp olive oil1 cup long-grain white rice⅓ cup vermicelli¾ cup sweet or yellow onion, choppedSalt and pepper¼+¼ cup fresh Italian parsley, finely chopped (divided)DirectionsTo marinate the lamb, place the chops in a resealable bag with two sprigs of rosemary (leaves removed from the stems) and the red wine. Refrigerate for 4–6 hours, gently turning the bag every couple of hours to ensure the chops are evenly coated. When you’re ready to prepare the rice, remove the lamb from the refrigerator and pat dry with paper towels. Allow the chops tocome closer to room temperature before cooking. To prepare the rice pilaf, bring the chicken broth, paprika, ¼ teaspoon kosher salt, and garlic powder to a gentle simmer in a pot over low heat. In a large pan over medium heat, warm 1 tablespoon of olive oil and sauté the chopped onion for 5–8 minutes, or until softened. Remove the onion from the pan and set aside. In the same pan, add another tablespoon of oil along with the vermicelli. Toast for 4–6 minutes, stirring constantly, until lightly golden. Next, add the butter and rice, cooking for an additional 5–7 minutes while stirring frequently, until the rice turns brightwhite. Then, stir in the simmering broth, the cooked onions, and bring the mixture back to a simmer. Cover and cook for about 15 minutes, stirring once after 10 minutes*. When the rice is tender and the liquid is absorbed, remove the lid and stir in ¼ cup of parsley. Season with salt and pepper to taste, then fluff t