This recipe came from the fantastic Delicious Magazine, which we have delivered to the office. I quite often pick out recipes to try and home, and this was one of two recent winners. I did make a slight change to the recipe as it calls for Bart Bahart Spice from Tesco, which costs £3.99 and is basically just a mix of spices which I already had in my cupboard, so I took a bit of creative license and just used a Moroccan spice mix of cumin, coriander, turmeric and paprika instead.
- 2 x thick lamb leg steaks
- 1 tbsp rapeseed or olive oil
- 280g of Basmati eice
- 25g butter
- Generous sprinkling of a mix of coriander, cumin, turmeric and paprika
- 3 x spring onions sliced into matchsticks
- A handful of fresh mint and some to garnish
- A handful each of pomegranate seed and toasted pinenuts
HOW TO MAKE IT
- The original recipe calls to add the spice afterwards, but I marinated the lamb steaks in the spice in a covered dish which I left in the fridge during the day.
- Put the rice on to cook.
- Heat a griddle pan on a high heat and brush the lamb with oil then sear on either sides for 2-3 minutes. Set aside to rest
- When the rice is cooked, fork through the butter, spring onion and chopped mint
- Slice the lamb across the grain, the stir it through with rice
- Sprinkle over the pomegranate seeds and pine nuts, then garnish with mint leaves. Add a squeeze of lemon if you like
- Serve with flatbread and some houmous…. yummy!