Mex­i­can green rice with lamb

The Coffs Coast Advocate - - TASTE - Recipe by Ross Dob­son Photo by Jeremy Si­mons

serves / 4 prep / 20 min­utes cook / 10 min­utes In­gre­di­ents

2 small bunches fresh co­rian­der, coarsely chopped, plus ex­tra, to serve

1 bunch fresh con­ti­nen­tal pars­ley, coarsely chopped

2 tbsp chopped pick­led jalapeno chill­ies, plus 2 tbsp pick­ling liq­uid

2 green shal­lots, sliced

2 gar­lic cloves, chopped

1 tbsp ex­tra-vir­gin olive oil

500g lamb rump steaks

1 tsp ground cumin

2 x 250g pkts 90-sec­ond long-grain rice

2 tbsp fresh lime juice, plus lime halves, to serve

Fresh rocket, to serve

Sliced long fresh green chilli, to serve

1. Process the co­rian­der, pars­ley, pick­led jalapeno and brine, shal­lot and gar­lic in a food pro­ces­sor un­til a coarse paste forms.

2. Heat the oil in a large fry­ing pan over high heat. Add the lamb and cook for 2 min­utes. Sprin­kle the cumin over the lamb, then turn the lamb and cook for a fur­ther 2 min­utes for medium or un­til cooked to your lik­ing. Sea­son. Trans­fer to a plate. Cover with foil. Set aside for 5 min­utes to rest. Thinly slice the lamb.

3. Mean­while, heat the rice fol­low­ing the packet di­rec­tions and add to the fry­ing pan. Stir in three-quar­ters of the herb paste un­til well com­bined. Re­duce the heat to low and cover the pan. Cook for 2-3 min­utes to de­velop the flavours. Stir in the lime juice.

4. Di­vide the rice mix­ture among serv­ing bowls and top with the lamb. Dol­lop with the re­main­ing herb paste. Top with the rocket, sliced chilli and ex­tra co­rian­der. Serve with lime halves.

TIP: Don’t rinse the fry­ing pan af­ter cook­ing the lamb in Step 2 and be­fore adding the rice in Step 3. The pan juices add loads of flavour to the rice.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.