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Lamb cutlets with vegetable pilaf
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Prep Time:
35 minutes
Cook Time:
30 minutes
Total Time:
65 minutes
Simplify with a delicious one pot pilaf.
Ingredients:
  • 75.08 gm olive oil
  • 20.00 ml thyme leaves
  • 12 lamb cutlets, trimmed
  • 1 red capsicum, deseeded, chopped
  • 300.00 gm basmati rice, rinsed
  • 637.50 gm vegetable liquid stock
  • 1 bunch asparagus, cut into 3cm pieces
  • 200g sugar snap peas, trimmed
Instructions:
  • In a shallow ceramic dish, mix together 2 tablespoons of oil, garlic, and thyme. Add the lamb and coat well. Cover and refrigerate for 30 minutes.
  • 1. Preheat the oven to 180°C. 2. In a large, heavy-based saucepan over medium heat, heat the rest of the oil. Sauté the onion and capsicum, uncovered, stirring occasionally, for 5 to 6 minutes until the onion is soft. 3. Increase the heat to high and stir in the rice for 1 minute until the rice is well coated in the onion mixture.
  • Pour the stock into the pan and incorporate it well. Then transfer the rice mixture into a 6cm deep, 18cm x 28cm (base) ovenproof dish. Cover the dish and bake for 12 minutes. Finally, gently mix in the asparagus and sugar snap peas.
  • Season the succulent lamb generously with salt and pepper, then nestle it on a bed of fluffy rice. Drizzle the tantalizing marinade over the top. Cover the dish and pop it back into the oven for just 10 minutes, or until the lamb reaches your desired level of doneness. Serve and enjoy your delectable creation.

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