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Lamb and grapefruit chermoula with crispy rice recipe
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Exciting lamb chops with vibrant grapefruit chermoula and crispy rice.
Ingredients:
  • 300g white rice
  • 70g yoghurt
  • 35g unsalted butter
  • 100ml extra virgin olive oil, divided
  • 2 Ruby Red grapefruit
  • 1 shallot, thinly sliced
  • 2 garlic cloves, finely chopped
  • 5.00 gm caster sugar
  • 1 lemon, rind finely grated, juiced
  • 82.50 ml chopped coriander
  • 1 long red chilli, thinly sliced (optional)
  • 8 Lamb Cutlets
Instructions:
  • In a large saucepan, combine 5 cups (1.25L) water and 2 tsp sea salt flakes. Bring to a boil. Add the rice and cook for 10 minutes, stirring occasionally, until the rice is slightly al dente. Rinse with cold water and drain well.
  • Mix 1 1/2 cups of partially cooked rice with yoghurt in a medium bowl.
  • Heat a 25cm non-stick frying pan over medium heat. Combine melted butter and 1/4 cup of oil. Pour in the yoghurt mixture and spread evenly with a spoon to coat the base of the pan. Add the remaining rice to create a mound in the center. Use the handle of a wooden spoon to make 5-6 holes in the rice down to the base of the pan.
  • Cook the rice over low heat for 20 mins, rotating the pan every 5 mins for even browning. Reduce heat and cover, cooking for an additional 15 mins until the edges are deep golden and the rice is tender. Carefully uncover the pan to avoid drips, gently loosen rice from the side of the pan, then carefully invert rice onto a large round platter.
  • Peel and remove the white pith from the grapefruit using a small sharp knife. Cut between the membranes to release segments into a bowl, catching the juice. Set aside 2 tablespoons of juice in the bowl. Coarsely chop the segments and mix them back into the bowl with the reserved juice.
  • Combine the shallot, garlic, sugar, 1 tablespoon of lemon juice, and 1 teaspoon of salt in a bowl. Let it sit for 10 minutes to enhance the flavors. Add grapefruit segments, grapefruit juice, lemon rind, coriander, optional chili, and 1 tablespoon of oil. Season the chermoula with salt and pepper.
  • Preheat a large non-stick frying pan over high heat. Drizzle the lamb with the remaining 1 tablespoon of oil, then season generously with salt and pepper. Sear for 3 minutes on each side for a perfect medium-rare or until desired doneness is achieved.
  • Transfer the succulent lamb to a beautiful serving platter, generously spoon over the flavorful chermoula, and accompany it with the delightful crispy rice.

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