A deliciously light and simple dish which is perfect for summer. Marinated spring lamb is served with citrus lamb rice.
Boneless lamb leg steaks or lamb loin are best for this dish and can be pan fried or cooked on the BBQ.
Spiced Spring Lamb, Citrus Lamb Rice
For the Lamb: 4 Lamb Leg Steaks or 4 Lamb Cannons (Single Loin, Cut into Portions), 4tbsp Natural Yogurt, 2tsp Smoked Paprika, 2 Garlic Cloves (Crushed), 1tsp Ground Cumin, 1tsp Ground Coriander, 1/2tsp Cayenne Pepper, 1/2tsp Turmeric, Sea Salt, Black Pepper
For the Rice: 200g Basmati Rice, 25g Unsalted Butter, 360ml Water, 100g Minced Lamb, 2 Cinnamon Sticks, Peel of 1 Lemon & 1 Orange, 50g Dried Cranberries, 50g Sultanas, Small Handful Chopped Mint and Coriander, Sea Salt, Cracked White Pepper
1) To marinade the lamb, place all of the ingredients in a large bowl and combine well to ensure the lamb is fully covered by the marinade. Leave to marinade in the fridge for at least 2 hours.
2) Fry the minced lamb in a small pan over a high heat until crispy. To cook the rice, melt the butter in a medium saucepan over a low heat. Add the rice and season with a little sea salt and cracked white pepper. Stir to ensure the rice is well coated with the butter. Add the cinnamon, fruit peel, dried cranberries and sultanas. Add the water to the pan and bring to a simmer. Reduce the heat to low and cover. Cook the rice for around 12 minutes until the water is fully absorbed. Remove from the heat, cover the pan with a thin tea towel and replace the lid. Leave to rest for 10 minutes. Before serving, stir through the fresh herbs and fluff the rice with a fork.
3) Meanwhile, cook the lamb steaks either over a BBQ or in a large non-stick pan over a high heat for around 3 minutes each side (for medium) or until cooked to your liking. Allow the lamb 10 minutes to rest before serving.
4) Spoon the rice onto plates or a serving dish and top with the crisp minced lamb. Serve with the lamb. You can also top the lamb with some toasted pine nuts.