Pistachio dukkah lamb with saffron rice salad
5
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Feeling like a refreshing summer night’s dish? Middle Eastern spiced lamb is paired perfectly with a minted yoghurt and rice salad to create a perfect dish for entertaining.
Ingredients
Lamb, leg, mini roast, raw
500 g
Dukkah
1 tbs, (pistachio)
Olive oil
1 tsp
Basmati rice
⅓ cup(s)
Dried saffron
2 g, (pinch)
Tomato(es)
2 medium, cut into 1cm pieces
Lebanese cucumber
1 medium, cut into 1cm pieces
Raisins
2 tbs
Red onion
¼ small, thinly sliced
99% fat-free, plain Greek yoghurt, unsweetened
⅓ cup(s), (80g)
Fresh mint
¼ cup(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Sprinkle lamb with dukkah and season with salt and pepper.
2
Heat oil in a non-stick frying pan over medium-high heat. Cook lamb for 2 minutes each side or until browned. Transfer to a baking dish. Bake for 25 minutes or until cooked to your liking. Cover lamb with foil and set aside to rest for 5 minutes before slicing thinly.
3
Meanwhile, place rice, saffron and ⅔ cup (160ml) water in a small saucepan and bring to the boil. Reduce heat and simmer, covered, for 8 minutes. Remove from heat and set aside, covered, for 3 minutes or until liquid has absorbed and rice is tender. Transfer to a bowl.
4
Add tomatoes, cucumber, raisins and onion to rice. Toss gently to combine. Season with salt and pepper. Top rice salad with lamb, yoghurt and mint to serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.