Persian lamb with citrus jewelled rice

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Food Categories

  • Free of: Dairy
  • Food Type: Vegan
  • Dietary Needs: High Protein
  • Meal Time: Dinner
  • Primary Protein: Meat
  • Cocktail:

Keywords

  • Persian lamb

IngredientsAmount

  • Olive oil 1 1/2 tablespoons
  • Coles Australian Lamb Slow Cooked Shoulder Roast 1.7kg
  • Ground cinnamon 1 teaspoon
  • Ground cardamom 1/2 teaspoon
  • Ground cumin 1/2 teaspoon
  • Orange, zested, juiced 1
  • Chicken stock 1 cup (250ml)
  • Red onion, thinly sliced 1
  • Garlic cloves, crushed 2
  • Pistachios, coarsely chopped 1/3 cup (45g)
  • Dried cranberries 1/3 cup (45g)
  • Family-size microwave long grain rice, heated 450g
  • Orange, extra, zested 1
  • Flat-leaf parsley leaves 1/2 cup
  • Natural yoghurt, to serve
  • Flat-leaf parsley leaves, extra to serve
  • Toasted slivered almonds, to serve
For a meal well worth the wait, try this tender roast lamb served with a zesty pistachio and cranberry rice.

Details and Instructions

Step 1:

Preheat oven to 150C. Heat 2 teaspoons of the oil in a large frying pan over medium-high heat. Season lamb. Cook lamb for 5 mins or until browned. Place in a large roasting pan.

Step 2:

Combine cinnamon, nutmeg, cardamom, cumin, orange zest and 2 teaspoons of the remaining oil in a small bowl. Season. Rub the spice mixture over the lamb. Pour stock around the lamb. Cover tightly with foil. Roast for 3 hours or until lamb is tender and shreds easily with a fork. Shred the lamb and discard the bone. Stir the lamb through the cooking juices.

Step 3:

Heat remaining oil in a large frying pan over medium heat. Cook onion for 5-7 mins or until lightly caramelised. Add garlic, pistachios and cranberries. Cook for 2 mins or until heated through. Add rice. Stir to combine. Add extra orange zest and parsley. Season.

Step 4:

Divide rice among serving plates. Top with lamb and a dollop of yoghurt. Sprinkle with extra parsley and slivered almonds.