Name: Lamb with roasted vegetable wild rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Cuisine: mediterranean
Ingredients: 1 red onion, cut into thin wedges; 1 red capsicum, coarsely chopped; 450g (about 1/2) cauliflower, cut into florets; 27.30 gm olive oil; 1.25 gm paprika; 2.50 gm ground cumin; 12 Lamb Cutlets; 250g pkt Brown Basmati & Wild Rice; 35g walnut; 30g baby rocket leaves; 140g yoghurt; 48.00 gm tahini; 42.00 gm lemon juice; 1 garlic clove, crushed

Lamb with roasted vegetable wild rice

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Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Savor succulent lamb cutlets with a side of roasted vegetable and walnut rice salad.

Ingredients:

48.00 gm tahini
140g yoghurt
1 red onion, cut into thin wedges
1 red capsicum, coarsely chopped
450g (about 1/2) cauliflower, cut into florets
27.30 gm olive oil
1.25 gm paprika
12 Lamb Cutlets
250g pkt Brown Basmati & Wild Rice
35g walnut
30g baby rocket leaves
42.00 gm lemon juice
1 garlic clove, crushed

Instructions:

Preheat your oven to 220C and line a baking tray with baking paper. In a bowl, mix onion, capsicum, and cauliflower. Drizzle with 1 tablespoon of oil, then add paprika, cumin, and season. Toss well to coat everything. Transfer the mixture to the prepared tray and roast for 20 minutes until vegetables are tender and lightly browned.
In a small bowl, mix together yoghurt, tahini, lemon juice, garlic, and season with salt and pepper to make the tahini sauce.
Heat the remaining oil in a frying or chargrill pan. Sear lamb for 2 minutes on each side, or until desired doneness. Rest on a plate, covered with foil.
Cook the rice according to the package instructions. Combine the rice in a large bowl with roasted vegetables, walnuts, and rocket. Mix well. Serve promptly with lamb and tahini sauce.

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