Turkish Lamb Leg Steaks with Orange Baked Rice and Carrot Salad

Steps

1. oven to 220°C. Bring a full kettle to the boil. Lightly grease a large baking dish (measuring about 20 x 16cm). Preheat BBQ hot plate or 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 and replace foil to keep rice warm.
3. While rice is baking, pat lamb dry with paper towels and add to a shallow bowl with second measure of Turkish spice mix and a drizzle of oil. Turn lamb 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, covered in foil, for at least 5 minutes before slicing thickly against the grain. While lamb is cooking, whisk together mustard, vinegar, oil and maple syrup/runny honey in a large bowl.
6. Grate carrots; peel and dice orange flesh 1cm; remove core and seeds from capsicum and dice 1cm. Add all to bowl with dressing, along with raisins. Toss to combine and season to taste with salt and pepper.
7. Spoon ¾ cup of orange baked rice onto each plate and top with slices of Turkish lamb. Dollop over pumpkin chutney and serve carrot salad on the side.