Ingredients
Chermoula
Method
1.In a saucepan of boiling, salted water, cook rice for 25-30 minutes until tender. Drain well and rinse under cold water. Transfer to a bowl. Add lentils, spinach, pomegranate seeds, dill and pine nuts.
2.In a jug, whisk oil, juice and molasses. Season. Stir through rice mixture. Set aside.
3.To make chermoula: In a small bowl, combine all the ingredients. Season to taste.
4.Preheat a char-grill pan or barbecue on high. Place lamb in a shallow dish. Pour over half the chermoula, turning to coat.
5.Cook lamb for 2-3 minutes each side until cooked to taste. Set aside, loosely covered with foil, to rest. Serve sliced with salad and a drizzle of the remaining chermoula. Accompany with lemon.
Note
- If pressed for time, use a 450g pre-cooked rice mix.