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 8 more 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 medium-high heat and cook lamb, fat side down for

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.