Friday, April 2, 2010

Recipe: Spiced Lamb with fruity wild rice salad

Hello everyone. I love lamb, I would say it is actually my favourite meat, and what better time than spring in which to eat it! Using cinnamon on the lamb steaks sounds weird but is a particularly delicious way of cooking them. You may notice in the picture i have used roast butternut squash instead of the beetroot- Any root vegetable works with this recipe, but i feel beetroot works the best. A slightly adapted version of this won me a Panasonic camera, in a Delia Online and New Zealand Lamb competition.

Spiced Lamb with fruity wild rice and roast beetroot
(serves 2)

For the Steaks
2 lean lamb leg steaks (around 100g each)
Olive oil
salt and pepper

For the Onion relish
1 red onion
Olive oil
1 tsp sugar

Rice Salad
100g mixed wild rice
50g dried cherries, chopped
50g pistachios, chopped
Handful fresh mint, chopped
½ orange, juiced
¼ lemon, juiced
Splash of white wine vinegar
Extra virgin olive oil

Roast Beetroot
400g beetroot, peeled and cubed
1 tsp cumin seeds
Olive oil

1. Heat the oven to 200C. Whilst oven is heating up, start cooking the rice to packet instructions (usually 20-25 minutes) and peel/chop the beetroot.
2. Drain rice and leave to cool. Put beetroot in a roasting tin with cumin seeds, oil and seasoning, and put into the oven, stirring occasionally (takes about 30 minutes)
3. Chop up pistachios, cherries and mint, and add to the rice. Mix the orange and lemon juice with the vinegar and olive oil, season to taste, and pour over the rice.
4. Heat up oil in a frying pan and add sliced red onions, a knob of butter, salt pepper and sugar. Keep cooking until soft and caramelised (to serve hot over the lamb).
5. Rub the lamb steaks on both sides with the cinnamon, salt and pepper. Cook the lamb steaks on a high heat in a little oil, about 4-5 minutes on each side.
6. Place the steaks on the plate, cover with the onion relish, and serve the rice salad and roast beetroot on the side.

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