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Photo of Pistachio dukkah lamb with saffron rice salad by WW

Pistachio dukkah lamb with saffron rice salad

Total Time
45 min
15 min
30 min
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.


Lamb, mini roast, raw

500 g


1 tbs, (pistachio)

Olive oil

1 tsp

Basmati rice


Dried saffron

2 g, (pinch)


2 medium, cut into 1cm pieces

Lebanese cucumber

1 medium, cut into 1cm pieces


2 tbs

Red onion

¼ small, thinly sliced

99% fat-free, plain Greek yoghurt, unsweetened

cup(s), (80g)

Fresh mint

¼ cup(s)


  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.


SERVING SUGGESTION: Baby spinach leaves.TIP: You can use ground turmeric instead of saffron