Cauliflower pilaf with grilled lamb cutlets
1 medium, finely chopped
2 clove(s), crushed
2½ cup(s), (625ml)
400 g, (florets)
Baby spinach leaves
3 cup(s), (100g)
French trimmed lamb cutlet(s) or rack(s)
320 g, (Buy 8x50g), fat trimmed
1 x 3 second spray(s)
- Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, cumin, coriander and turmeric and cook, stirring, for 1 minute or until fragrant.
- Add rice and stir until well coated. Add stock and cauliflower and bring to the boil. Reduce heat and simmer, covered, for 15–20 minutes or until stock has almost completely absorbed.
- Remove from heat. Top rice with spinach and currants. Cover saucepan with a tea towel. Replace lid and set aside to steam for 5 minutes or until rice is tender.
- Meanwhile, preheat a large chargrill or barbecue over high heat. Lightly spray lamb with oil and season with freshly ground black pepper. Grill for 2 minutes each side or until cooked to your liking. Fluff pilaf with a fork before serving with lamb.