Name: Lamb steaks with Moroccan spiced rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Moroccan
Ingredients: 100g basmati rice; ½ stock cube or 1 tsp stock powder; 4-6 lamb chops, depending on size, or 2 lamb leg steaks; 1 tbsp olive oil; 1 onion chopped; 1 garlic clove chopped; 1 tbsp pine nuts; 1 tsp each ground cumin and coriander; 4 dried apricots chopped; chopped parsley or coriander; 1 lemon cut into wedges

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Lamb steaks with Moroccan spiced rice

Lamb steaks with Moroccan spiced rice

Mary Cadogan

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4 out of 5.14 ratingsRate

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Ingredients

Nutrition

Units:

MetricUS

100g basmati rice
½ stock

cube or 1 tsp stock powder
4-6 lamb

chops, depending on size, or 2 lamb leg steaks
1 tbsp olive oil
1 onion

chopped
1 garlic clove

chopped
1 tbsp pine nuts
1 tsp each ground cumin and coriander
4 dried apricots

chopped
chopped parsley or coriander
1 lemon

cut into wedges

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Nutrition: per serving

kcal635
fat31g
saturates11g
carbs56g
sugars12g
fibre3g
protein37g
salt1.3g

low

Method

step 1

Put the rice in a pan with water to generously cover, and add the stock cube or powder. Bring to the boil, then simmer for 10-12 mins, until the rice is tender. Drain well.
step 2

Heat the grill and season the steaks or chops. Grill for 3-4 mins on each side until cooked to your liking.
step 3

Meanwhile, heat the oil in a pan, add the onion and fry gently for 5 mins until lightly coloured. Add the garlic and pine nuts, then fry until the nuts are lightly toasted. Stir in the spices, then add the apricots and rice and mix well, heating everything through. Stir through the parsley or coriander and serve with the steaks or chops, adding the lemon wedges for squeezing over.

RECIPE TIPS

MAKING IT VEGGIE

Instead of the lamb, thickly slice 200g halloumi and fry quickly in a little olive oil until browned.

Recipe from Good Food magazine, March 2006

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A star rating of 4 out of 5.14 ratings

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