Spanish Spice-Rubbed Lamb with Carrot Spinach Rice and Citrus Sour Cream

Steps

1. Heat a drizzle of olive oil in a small pot on medium heat. Add onion and carrot and cook for 1–2 minutes, stirring regularly, until soft.
2. Add rice, water and salt to pot with onion and carrot 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 steaming, prepare lamb. Pat lamb dry with paper towels and place on a plate. Season with salt and coat in Spanish spice mix.
4. Heat a drizzle of oil in a fry-pan on medium 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 to rest before slicing thinly against the grain.
5. While lamb is resting, mix all citrus sour cream ingredients together in a bowl. Set aside. Finely chop spinach. Use a fork to fluff up rice then gently fold through spinach. Season to taste with salt and pepper.
6. Spoon ¾ cup carrot spinach rice onto plate and top with Spanish spice-rubbed lamb and a dollop of citrus sour cream. Sprinkle over coriander and serve cucumber sticks on the side.