Turkish Lamb Leg Steaks with Orange Baked Rice and Carrot Salad

Turkish Lamb Leg Steaks with Orange Baked Rice and Carrot Salad

Ready in 35 minutes Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, February 5, 2017.

A great dish to fire up the BBQ for and enjoy


Ingredients

ORANGE BAKED RICE

  • 2 cups jasmine rice
  • Zest and juice of 1 orange
  • 2 teaspoons Turkish spice mix
  • 1 courgette, grated
  • 1 teaspoon salt
  • 2½ cups boiling water

TURKISH LAMB LEG STEAKS

  • 600g lamb leg steaks (at room temperature)
  • 1 tablespoon Turkish spice mix

CARROT SALAD

  • 1 tablespoon wholegrain mustard
  • 1 tablespoon white wine vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup or runny honey
  • 3 carrots
  • 2 apples
  • 50g mixed raisins and golden raisins

TO SERVE

  • 100g pumpkin chutney

Steps

  1. oven to 220oC. Bring a full kettle to the boil. Lightly grease a large baking dish (measuring about 20 x 25cm). Preheat BBQ grill to high (if using).
  2. Place all orange baked rice ingredients into prepared baking dish and mix well, shaking lightly to distribute rice evenly. Cover tightly with foil and bake for 25 minutes. Set aside, still covered, to steam a further 5 minutes. Fluff up grains with a fork.
  3. While rice is baking, pat lamb dry with paper towels and add to a shallow bowl with Turkish spice and a drizzle of oil. Turn in spice mix to coat and season with salt and pepper. Set aside to marinate for at least 5 minutes.
  4. When rice has 15 minutes cook time remaining, heat a drizzle of oil in a large 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.
  5. Rest lamb leg steaks, covered with foil, for at least 5 minutes before slicing thickly against the grain.
  6. While lamb is cooking, whisk together mustard, vinegar, oil and maple syrup/runny honey in a large bowl. Grate carrots and apples. Add to bowl with dressing, along with raisins, toss to combine and season to taste with salt and pepper.
  7. scoop orange baked rice onto plates and top with slices of Turkish lamb leg steaks. Top with carrot salad, or serve on the side. Dollop with some pumpkin chutney.

Nutritional Information

Energy 2088 kj
499 kcal
Protein 32.2g
Carbohydrate 68.2g
Fat 11.2g