MAKE LUNCH A relaxed AFFAIR WITH EASY-TO-SERVE DISHES
SPICED ROAST LAMB WITH PERSIAN RICE Serves 6-8 Spiced roast lamb
1 tbsp cumin seeds 1 tbsp coriander seeds ½ tsp ground cinnamon 1 tsp sea-salt flakes 1 tsp peppercorns 1.8kg boned and butterflied leg of lamb (see tip) ¼ cup olive oil 2 large red onions, cut into 3cm wedges 1 tbsp pomegranate molasses ¼ cup slivered almonds, toasted 2 tbsp currants ⅓ cup mint leaves Extra virgin olive oil and lemon wedges, to serve
Persian rice 1½ cups long-grain basmati rice 20g butter 1 large onion, finely chopped 2 tsp cardamom pods, bruised ¼ tsp saffron threads 2½ cups hot chicken stock ¼ cup Greek yoghurt
1. For Persian rice, soak the rice in a large bowl of cold water for 30 minutes. Drain, then set aside.
2. Meanwhile, to prepare lamb, preheat oven to 200°C.
Using a mortar and pestle, coarsely grind cumin, coriander, cinnamon, salt and pepper. Rub spice mix over lamb.
3. Heat 2 tablespoons of the oil in a flame-proof roasting dish. Brown lamb for about 5 minutes each side. Roast in oven for about 15 minutes. Place onions in a separate roasting dish and coat with remaining oil. Add to oven and roast with lamb for about 15-20 minutes or until lamb is cooked to medium and onions are soft. Allow lamb to rest, covered loosely with foil, for 10 minutes.
4. Meanwhile, to make Persian rice, heat butter in a large, deep, non-stick frying pan over medium heat. Add onion and cardamom and cook, stirring, for 5 minutes or until softened. Add rice and cook, stirring, for 3 minutes. Combine saffron with ¼ cup of hot stock and set aside. Add remaining hot stock to pan with rice.
Stir until combined. Cover and reduce heat to medium-low.
Cook for about 15 minutes or until liquid has been absorbed.
Stir in yoghurt until completely incorporated. Stir in reserved saffron-soaked stock. Continue to cook, uncovered, for 10-12 minutes or until extra liquid has been absorbed. Remove from heat and stand, covered, for 5 minutes.
5. Spoon Persian rice onto a long serving platter. Slice lamb and arrange on top of rice with onion wedges. Drizzle with rested meat juices and molasses. Sprinkle with almonds, currants and mint leaves. Drizzle with oil and serve with lemon wedges.
Ask your butcher to debone and butterfly lamb for you.