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Saffron & orange rice with peppered lamb racks
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Ingredients:
  • 2 (8 cutlets each) Frenched lamb racks
  • 20.00 ml seasoned cracked pepper
  • 1 large pinch saffron strands
  • 300g basmati rice
  • 125ml orange juice
  • 55g currants
  • 100g pine nuts, toasted
  • 1 bunch fresh coriander, chopped
  • Low-fat natural yoghurt, to serve
Instructions:
  • Preheat your oven to 200°C. Place the lamb racks in a roasting pan, season with pepper, and roast for 30-35 minutes for a perfect medium doneness.
  • Infuse saffron in 2 1/2 cups (625ml) hot water for 2 minutes. Cook rice with orange juice and saffron water in a saucepan until boiling. Simmer over low heat, covered, for 10 minutes. Remove from heat and let rest.
  • Mix the currants, pine nuts, and coriander into the rice. Serve the lamb alongside the rice topped with a spoonful of yogurt.

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