Lamb steaks with Moroccan spiced rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 100g basmati rice
- ½ stockcube or 1 tsp stock powder
- 4-6 lambchops, depending on size, or 2 lamb leg steaks
- 1 tbsp olive oil
- 1 onionchopped
- 1 garlic clovechopped
- 1 tbsp pine nuts
- 1 tsp each ground cumin and coriander
- 4 dried apricotschopped
- chopped parsley or coriander
- 1 lemoncut into wedges
Nutrition: per serving
- kcal635
- fat31g
- saturates11g
- carbs56g
- sugars12g
- fibre3g
- protein37g
- salt1.3glow
Method
step 1
Put the rice in a pan with water to generously cover, and add the stock cube or powder. Bring to the boil, then simmer for 10-12 mins, until the rice is tender. Drain well.
step 2
Heat the grill and season the steaks or chops. Grill for 3-4 mins on each side until cooked to your liking.
step 3
Meanwhile, heat the oil in a pan, add the onion and fry gently for 5 mins until lightly coloured. Add the garlic and pine nuts, then fry until the nuts are lightly toasted. Stir in the spices, then add the apricots and rice and mix well, heating everything through. Stir through the parsley or coriander and serve with the steaks or chops, adding the lemon wedges for squeezing over.
