Name: Middle Eastern rice and lamb salad
Prep time: 70 min
Cook time: 30 min
Total time: 100 min
Yield: 1
Cuisine: holiday
Ingredients: 32.50 gm Moroccan spice mix; 72.80 gm olive oil; 600g lamb backstraps; 400.00 gm jasmine rice, rinsed; pinch of saffron; 82.50 ml currants; 125.00 ml dried apricots, chopped; 82.50 ml slivered almonds, toasted; 62.50 ml flat-leaf parsley leaves, chopped; 2 oranges, juiced; 28.60 gm honey; 20.00 ml red wine vinegar; 1 tsp cumin seeds

Middle Eastern rice and lamb salad

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Prep Time:
70 minutes

Cook Time:
30 minutes

Total Time:
100 minutes

Ingredients:

32.50 gm Moroccan spice mix
72.80 gm olive oil
600g lamb backstraps
400.00 gm jasmine rice, rinsed
pinch of saffron
82.50 ml currants
125.00 ml dried apricots, chopped
82.50 ml slivered almonds, toasted
62.50 ml flat-leaf parsley leaves, chopped
2 oranges, juiced
28.60 gm honey
20.00 ml red wine vinegar
1 tsp cumin seeds

Instructions:

Mix the spices and oil in a ceramic bowl, then add the lamb and coat it thoroughly. Refrigerate for 1 hour, if possible. Cook the rice according to package instructions. Once done, mix saffron with 1 tablespoon of hot water, then stir into the rice with a fork. Cover and let the rice cool.
Prepare the orange dressing by combining 1/2 cup orange juice, oil, honey, vinegar, and cumin seeds in a screw-top jar. Shake well to mix all ingredients thoroughly.
Preheat the barbecue grill until it sizzles. Pat dry the lamb. Grill for 3 to 4 minutes per side until perfectly cooked. Rest on a plate, covered, for 5 minutes before slicing thickly.
Transfer the saffron rice to a bowl. Top with currants, apricots, almonds, parsley, and lamb. Drizzle the concoction with orange dressing and toss lightly to mix. Serve and enjoy!

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