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Moroccan lamb with macadamia rice pilaf

Enjoy this traditional dish with your family this week.
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Servings 4
Course Main Course
Preference Gluten Free
Perfect for Weekend Wonder
Skill level Confident


Lamb backstraps

  • 1/2 cup macadamia oil
  • 2 cloves garlic crushed
  • 1 tbsp sumac
  • 1 tsp ground cumin
  • 2x 350 g lamb backstraps
  • salt and pepper to taste

Macadamia rice pilaf

  • 2 tbsp macadamia oil
  • 1 red onion peeled and thinly sliced
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground allspice
  • 1/2 tsp ground turmeric
  • 1/4 tsp dried chilli flakes
  • salt and pepper to taste
  • 1 cup basmati rice rinsed
  • 1/2 cup raisins
  • 2 tbsp tomato paste
  • 500 ml chicken stock
  • 1 cup macadamias roasted, roughly chopped
  • 1/2 cup flat leaf parsley chopped
  • 1 cup Greek style natural yoghurt
  • 1/4 cup mint leaves finely chopped
  • 2 tbsp coriander leaves finely chopped
  • harissa paste to taste*
  • lemon wedges to serve


Lamb backstraps

  • For the lamb backstraps, combine the macadamia oil, garlic and spices in a large dish, add the lamb and coat well. Set aside.
  • To cook the lamb, heat a chargrill on a medium to high heat. Remove lamb from marinade and cook for 3-4 minutes one side and 2-3 minutes the other or until cooked to your liking. Remove from the heat and set aside, covered, to rest for 10 minutes. Season with salt and pepper. Thickly slice the lamb.

Macadamia rice pilaf

  • To make the pilaf, heat the macadamia oil in a large frying pan and cook the onion for 5 minutes or until softened. Add the spices, chilli flakes, salt and pepper and cook for a further minute. Add rice, raisins, tomato paste, chicken stock and macadamias, stir well and bring to the boil.
  • Cover tightly and simmer on a low heat for 18-20 minutes or until the rice is cooked.
  • Remove from the heat and set aside for 10 minutes with the lid on. Stir in parsley.
  • Combine the yoghurt and mint and place into a serving bowl. Add the coriander to the pilaf.
  • Fluff the rice with a fork and serve on warmed plates topped with the lamb, mint yoghurt, harissa and lemon wedges.


*Harissa is a Tunisian chilli paste, from gourmet and Middle Eastern food shops.


Calories: 1121kcalCarbohydrates: 69gProtein: 52gFat: 72gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 51gTrans Fat: 1gCholesterol: 122mgSodium: 398mgPotassium: 1228mgFiber: 7gSugar: 7gVitamin A: 941IUVitamin C: 17mgCalcium: 170mgIron: 7mg

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