Za’atar Lamb with Jewelled Rice
Za’atar spice is a great Middle Eastern spice, but you may choose to leave it out for fussy foodies. Also leave some yoghurt plain for the little foodies.
My Express Food Bag
This dish will appear in My Express Food Bag on Sunday, May 27, 2018.
- 1 Tbsp butter
- ⅓ pottle onion and garlic paste *
- 1 pack pre-diced carrots
- 1 Tbsp za’atar spice mix (optional)
- 1 pack Japanese brown rice
- 2 cups vegetable stock/ boiling water
- ½ tsp salt
- 1 sachet golden raisins
- ½ bag baby spinach *
- 1-2 radishes (optional)
- 1 sachet sliced almonds
- Juice of ½ lemon
- 1 pack lamb leg steaks (at room temperature)
- 1 Tbsp za’atar spice mix
- 1 pottle yoghurt
- Zest of ½ lemon
- 1 Heat butter and a drizzle of oil in a medium pot on medium heat and cook onion and garlic paste and carrots for 2-3 minutes, until softened. Add first measure of za’atar spice mix (if using) and cook a further 30 seconds, until fragrant. Stir in rice, stock/ water, and salt and bring to the boil.
- 2 As soon as rice boils, cover with a lid and reduce to lowest heat, cook for 15 minutes. Turn off heat, quickly add golden raisins and leave to steam, covered for 8 minutes. Do not lift lid again during cooking.
- 3 While rice cooks, pat lamb dry and evenly coat with second measure of za’atar spice mix. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook lamb for 2-3 minutes each side for medium (depending on thickness), or until cooked through.
- 4 Set lamb aside, covered, to rest for 2-3 mins, before slicing thinly against the grain.
- 5 While lamb rests, roughly chop spinach and grate radishes (if using). Add to pot with cooked rice, along with almonds and lemon juice. Season to taste.
- 6 To serve, divide jewelled rice and za’atar lamb between plates. Dollop with yoghurt and sprinkle over lemon zest.
- SERVES 4
- Energy: 2761 kj / 660 kcal
- Protein: 35.4g
- Carbohydrate: 68.0g
- Fat: 27.2g
- Pantry staple
- * Shared ingredient with another recipe