Lamb with Spiced Rice

Ingredients

• Saffron

  Spices

  1g

• Olive oil

  Salad or cooking

  1g

• Onions

  Raw

  ½ large or 75g

• Red bell pepper

  Sweet, raw

  ½ large (2-1/4 per pound, approx 3-3/4" lo or 82g

• Garlic

  Raw

  2 cloves, minced or 6g

• White rice

  Long-grain, regular, raw, enriched

  ½ cup or 93g

• Chicken stock

  Soup, home-prepared

  200g

• Lamb loin

  Domestic, separable lean only, trimmed to 1/4" fat, choice, raw

  200g

• Yoghurt

  Natural, Set - Biopot

  40g

• Cucumber

  Peeled, raw

  ¼ small or 40g

• Lemon juice

  Raw

  1 tbsp or 15g

• Parsley

  Raw

  2 tbsp or 8g

• Mint

  Freshdirect

  2 tablespoon or 6g

• Baharat Seasoning

  Sadaf

  ¼ tsp or 5g

Directions

1. 1. Combine saffron and 2 tablespoons boiling water in a small bowl. Set aside for 5 minutes. 2. Spray a small saucepan with oil and heat over medium heat. Add onion, capsicum and garlic. Cook, stirring often, for 2 minutes. Add rice and cook, stirring, for 1 minute. Add saffron mixture and stock. Cover and bring to a simmer, reduce heat to low and cook for 10 minutes. Remove from heat and set aside, covered, for 10 minutes. 3. Meanwhile, preheat a chargrill over medium-high heat. Coat lamb in spice mix. Spray with oil and cook on chargrill for 2 minutes each side for medium, or to your liking. Rest for 5 minutes. 4. Combine yoghurt, cucumber, lemon juice and parsley in a small bowl. Chop half the mint and stir in. 5. Slice lamb and place on top of rice. Serve topped with yoghurt mixture, scattered with remaining mint leaves.

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