PERSIAN-SPICED BUTTERFLIED LAMB LEG WITH GOLDEN PILAF AND HERBY YOGHURT
Serves 4 Ready in 40 minutes
Ingredients
Pilaf
■ 2 Tbsp butter
■ 50g orzo pasta
■ 300g basmati rice
■ 21⁄ cup chicken stock
4
■ 1⁄ tsp salt
2
Lamb
■ 600g butterflied lamb leg
■ 1 tsp smoked paprika
■ 1 tsp ground fennel
■ 1⁄ tsp ground coriander
2
■ 1⁄ tsp ground turmeric
2
■ 1⁄ tsp garam masala
2
■ 1⁄ tsp mild curry powder
2
■ 1⁄ tsp ground ginger
4
■ 1⁄ tsp ground cinnamon
4
■ 1 drizzle of olive oil
Salad
■ 1 baby cos lettuce, sliced 1cm
■ 1 telegraph cucumber, cut in half lengthways and thinly sliced
■ 1 capsicum, thinly sliced
■ 5g dill, roughly chopped
■ 25g sliced almonds
■ 1 drizzle of oil
■ 2 tsp vinegar
Yoghurt
■ 100g yoghurt
■ 5g fresh dill, roughly chopped
Method
Preheat oven to 220C (200C fan bake).
Cook pilaf: Heat butter in large pot with a lid on medium-high heat. Cook orzo for 3-4 minutes, until deep golden brown. Add basmati rice, stir to coat, then add stock and salt. Bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes (make sure it’s still simmering). Turn off heat and steam, covered, for 8more minutes. Do not lift lid during cooking.
Meanwhile, prep and cook lamb: Pat lamb dry, toss with Persian spices and season with salt. Heat oil in a large frypan on myfoodbag.co.nz
medium-high heat and cook lamb, fat side down for 3 minutes. Flip and cook a further 2minutes, then transfer to a lined oven tray and bake for 10-14 minutes for medium, or until cooked to your liking. Rest, covered.
Prep and make salad: While lamb cooks, slice lettuce, cut cucumber in half lengthways and slice, thinly slice capsicum and chop dill (set half of the dill aside for the salad). Toss in a large bowl with almonds, olive oil and vinegar. Season to taste with salt and pepper.
Make yoghurt: Combine yoghurt and dill in a small bowl with a pinch of salt. Set aside to serve.
To finish: Thinly slice lamb. When rice is cooked, fluff up with a fork.
Serve: Pilaf topped with lamb. Serve salad on the side and dollop over dill yoghurt.