Name: Braised lamb cutlets with saffron rice
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 1
Ingredients: 18.20 gm olive oil; 12 lamb cutlets, trimmed; 1 tsp saffron threads (see variation); 1 brown onion, roughly chopped; 300.00 gm uncooked white long-grain rice; 510.00 gm chicken style liquid stock; 250.00 gm water; 250.00 ml green olives, stuffed with semi-dried tomatoes

Braised lamb cutlets with saffron rice

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Prep Time:
15 minutes

Cook Time:
50 minutes

Total Time:
65 minutes

Elegant saffron-infused rice enhances succulent lamb cutlets.

Ingredients:

12 lamb cutlets, trimmed
1 tsp saffron threads (see variation)
1 brown onion, roughly chopped
300.00 gm uncooked white long-grain rice
510.00 gm chicken style liquid stock
250.00 ml green olives, stuffed with semi-dried tomatoes

Instructions:

Preheat oven to 180°C. Heat oil in a large non-stick frying pan over high heat. Sear cutlets in batches for 2 to 3 minutes per side or until cooked to your liking. Transfer to a plate and reserve.
Heat saffron threads in a hot pan for 1 minute until fragrant. Saute onion until just tender, about 2 to 3 minutes. Add rice, pour in stock and water, then bring to a boil.
Spread the rice mixture evenly in a greased 25cm baking dish, then arrange the lamb cutlets in a single layer on top. Securely cover with a lid or foil and bake for 35 to 40 minutes until the rice is tender and all the liquid is absorbed.
Take out the cutlets and set aside to keep warm. Mix olives into the rice, season to taste, then plate the rice and place the cutlets on top. Serve with a side salad.

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