Lamb Pilaf Salad

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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.

INGREDIENTS

  • 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

  1. 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.
  2. Put the rice on to cook.
  3. 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
  4. When the rice is cooked, fork through the butter, spring onion and chopped mint
  5. Slice the lamb across the grain, the stir it through with rice
  6. Sprinkle over the pomegranate seeds and pine nuts, then garnish with mint leaves. Add a squeeze of lemon if you like
  7. Serve with flatbread and some houmous…. yummy!
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