Moroccan Spiced Lamb Rump Steaks with Carrot Spinach Rice and Lemon Yoghurt Sauce

Steps

1. Heat a drizzle of olive oil in a small pot (with a lid) on medium heat. Cook onion and carrot for 2–3 minutes until softened, stirring regularly.
2. Add rice, water and salt to pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. While rice is cooking, prepare the lamb. Pat lamb dry with paper towels and place on a plate. Season with salt and pepper and Moroccan spice mix and rub in to coat.
4. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook lamb for 2–3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Remove from pan, cover with foil and rest before slicing thinly against the grain.
5. While lamb is resting, mix all lemon yoghurt ingredients together in a small bowl. Finely chop spinach and add to pot with cooked rice. Use a fork to gently fold spinach through. Season with salt and pepper.
6. Divide rice between plates and top with lamb and a dollop of lemon yoghurt sauce. Sprinkle over parsley and serve the cucumber sticks on the side.