Spiced Lamb Rump Steaks with Pilaf and Carrot Salad

Steps

1. BBQ grill to medium to high (if using).
2. Heat oil in a pot on medium heat. Cook onion and garlic for 2–3 minutes. Add butter, rice and lamb spice mix and cook for 1–2 minutes. Stir stock, water and salt. Cover, reduce to low heat to cook for 15 minutes. Turn off heat and leave to steam, covered, for 10 minutes. Do not lift lid.
3. Prepare salad. In a bowl, combine all dressing ingredients and mix well. Peel and grate carrots; grate courgette; remove core and seeds from capsicum and thinly slice; place all in bowl with dressing, almonds and currants. Season with salt and pepper and toss to combine.
4. Pat lamb dry, dust in second measure of lamb spice mix, season with salt and drizzle with olive oil. Rub to coat. Heat a drizzle of oil in a fry-pan on medium-high heat and cook lamb for 2–3 minutes each side, for medium-rare (depending on thickness) or until cooked to your liking.
5. Set aside, covered with foil to rest for 2 minutes then slice thinly.
6. In a bowl, combine yoghurt with honey (if using) and half the coriander (reserve remainder for garnish).
7. Spoon some pilaf onto each plate and top with sliced lamb. Serve carrot salad on the side and drizzle over a little coriander yoghurt. Garnish with remaining coriander.