[Gourmet Plus] Honey-Glazed Moroccan Lamb & Butter-Nut Rice
with Cherry Tomato Mint Salsa & Garlic Yoghurt
- Almond
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1
Red Onion
1
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Snacking Tomatoes
1 packet
Baby Spinach Leaves
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
300 g
Lamb Backstrap
1 packet
Mint
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1
Cucumber
Cooking Steps
Finely slice the red onion (see ingredients). In a medium saucepan, melt the butter with a drizzle of olive oil. Add the onion and cook until softened, 4-5 minutes. Add the water and the salt and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
While the rice is cooking, finely chop the garlic. Halve the cherry tomatoes. Roughly chop the cucumber, baby spinach leaves and mint (see ingredients). In a large frying pan, heat a drizzle of olive oil and the garlic over a medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl. Add the Greek yoghurt to the garlic oil mixture and combine. Season to taste.
To a medium bowl, add the lamb backstrap, chermoula spice blend and a drizzle of olive oil. Season and toss to coat.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the lamb for 3-4 minutes each side for medium or until cooked to your liking. Add the honey to the lamb, turn to coat, then transfer to a plate to rest for 5 minutes. TIP: The spice blend will char slightly in the pan, this adds to the flavour!
While the lamb in resting, to a medium bowl, add the cucumber, tomato, mint and a drizzle of white wine vinegar and olive oil. Season and toss to combine. To the rice, add the slivered almonds (reserve some for garnish!) and spinach. Stir to combine.
Slice the lamb. Divide the butter-nut rice and honey-glazed Moroccan lamb (plus any resting juices!) between plates. Top with the cherry tomato mint salsa, garlic yoghurt and reserved slivered almonds.
