Moroccan-Spiced Lamb with Yellow Rice and Minted Yoghurt

Steps

1. Preheat oven to 230°C.
2. Cook rice Combine rice, turmeric, 2¼ cups water and a pinch of salt in a medium pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 8 more minutes. Do not lift lid during cooking. Grate courgette and set aside.
3. Prep lamb Pat lamb dry and season. Place in a medium bowl along with Moroccan spice mix and a drizzle of oil. Add a pinch of chilli flakes if you like it spicy. Heat a drizzle of oil in a large fry-pan on high heat and cook lamb for about 2 minutes each side, until caramelised.
4. Bake lamb Place lamb on a lined oven tray and bake for 8-11 minutes for medium (depending on thickness), or until cooked to your liking. Set aside, covered to rest for 5 minutes.
5. Prep vegetables Cut tomatoes in half and thinly slice onion. Toss both in a small bowl with mint and a drizzle of olive oil. Season to taste. Return pan with any resting juices to medium heat and cook peas for 1-2 minutes until hot through. Season to taste. For a flavour boost, add a drizzle of red wine vinegar to marinated tomatoes.
6. Finish rice Fluff up cooked rice with a fork and stir through courgette and peas and season to taste.
7. Spoon rice onto plates and top with lamb. Dollop over yoghurt and tomatoes. Sprinkle with almonds and remaining mint.