Pistachio dukkah lamb with saffron rice salad
Lean lamb round or topside mini roast
400 g, (buy 500g), trimmed
1 tbs, (pistachio)
2 g, (pinch)
2 medium, cut into 1cm pieces
1 medium, cut into 1cm pieces
¼ small, thinly sliced
99% fat-free plain Greek yoghurt
⅓ cup(s), (80g)
- Preheat oven to 200°C or 180°C fan-forced. Sprinkle lamb with dukkah and season with salt and pepper.
- 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.
- 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.
- 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.