Lamb with Spiced Rice

Ingredients

• Saffron

  Spices

  1g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Onions

  Raw

  1 medium or 110g

• Red bell pepper

  Sweet, raw

  ½ small or 37g

• Garlic

  Raw

  2 clove or 6g

• Chicken stock

  Soup, home-prepared

  ¾ cup or 180g

• Lamb shoulder

  Domestic, whole (arm and blade), separable lean and fat, trimmed to 1/4" fat, choice, raw

  100g

• Nonfat greek yogurt

  Nonfat, plain

  40g

• Cucumber

  With peel, raw

  10g

• Lemon juice

  Raw

  1 tbsp or 15g

• Parsley

  Raw

  5g

• Peppermint

  Fresh

  10g

• White rice

  Long-grain, regular, raw, enriched

  ⁵⁄₁₆ cup or 56g

Directions

1. Note: lamb is deboned and filleted Thinly slice onion Chop capsicum Crush garlic Finely chop cucumber Chop parsley and half the mint leaves
2. Combine saffron and 2 Tbspns boiling water in small bowl, set aside
3. Spray small saucepan with oil and heat over medium heat. Add onion, capsicum and garlic. Cook, stirring often for 2 min. Add rice and cook, stirring for 1 min Add saffron mixture and stock. Cover, bring to simmer, reduce heat to low and cook for 10 min Remove from heat, set aside, covered
4. Preheat grill over medium heat. Coat lamb in middle eastern spice mix. Spray with olive oil and grill for 2 min on each side for med or to your liking., Combine yoghurt, cucumber, lemon juice, parsely and mint in small bowl. Slice lamb and place on top of rice. Serve topped with cucumber yoghurt mix, scatter with remaining mint leaves

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