Name: Moroccan backstraps with pilaf
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 onion, thinly sliced; 1 1/2 tablespoon moroccan spice mixture; 1 1/4 cup basmati rice; 2 cup vegetable stock; 500 gram lamb backstrap; 400 gram can chickpeas, drained, rinsed; 1/3 cup chopped dried apricots; 1/4 cup currants; 1/4 cup mint leaves, plus extra to serve; 2 tablespoon flaked almonds, lightly toasted; natural yoghurt, to serve

Moroccan backstraps with pilaf

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Serves 4

Prep

15M

Cook

20M

Total

35M

Ingredients

2 tablespoon olive oil

1 onion, thinly sliced

1 1/2 tablespoon moroccan spice mixture

1 1/4 cup basmati rice

2 cup vegetable stock

500 gram lamb backstrap

400 gram can chickpeas, drained, rinsed

1/3 cup chopped dried apricots

1/4 cup currants

1/4 cup mint leaves, plus extra to serve

2 tablespoon flaked almonds, lightly toasted

natural yoghurt, to serve

Method

1.Heat half the oil in a deep, non-stick frying pan on medium. Cook onion for 6-8 minutes, stirring until golden. Stir in 2 teaspoons spice and cook for l0 seconds.

2.Stir in rice, then add stock and bring to the boil. Reduce heat to low and simmer, covered, for l0 minutes until the rice is tender and stock has been absorbed.

3.Meanwhile, preheat a char-grill on high. Brush lamb with the remaining oil and sprinkle with remaining spice. Cook for 4-5 minutes each side until cooked to taste. Set lamb aside, loosely cover and leave to rest.

4.Stir chickpeas, apricots, currants, mint and almonds through rice. Serve topped with sliced lamb, yoghurt and extra mint.

If liked, toss the lamb through the pilaf before serving. Lamb can also be baked in a hot oven, 200°C, for 20-25 minutes. Always rest lamb for 10 minutes before carving.
Note

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