Turkish lamb with barley and pumpkin rice

Instructions

1. Steam pumpkin for 10 minutes or until tender. Meanwhile, heat 2 teaspoons of olive oil in a medium saucepan over medium heat. Add sliced onion and cook, stirring, for 5 minutes or until softened. Add garlic, ground coriander, cumin and cinnamon and cook, stirring, for 1 minute or until fragrant. Stir in hot, cooked rice and barley, then pumpkin.
2. Rub lamb all over with remaining oil, then sprinkle with sumac. Heat a large non-stick frying pan or chargrill pan over medium-high heat. Cook lamb for 4–5 minutes each side for medium or until lamb is cooked to your liking. Transfer meat to a plate and cover with foil to rest for 5 minutes before slicing. Serve lamb and rice sprinkled with fresh parsley.