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
Ingredients
Lamb backstraps
1/2cupmacadamia oil
2clovesgarliccrushed
1tbspsumac
1tspground cumin
2x 350glamb backstraps
salt and pepperto taste
Macadamia rice pilaf
2tbspmacadamia oil
1red onionpeeled and thinly sliced
1tspcinnamon
1tspground ginger
1tspground allspice
1/2tspground turmeric
1/4tspdried chilli flakes
salt and pepperto taste
1cupbasmati ricerinsed
1/2cupraisins
2tbsptomato paste
500mlchicken stock
1cupmacadamiasroasted, roughly chopped
1/2cupflat leaf parsleychopped
1cupGreek style natural yoghurt
1/4cupmint leavesfinely chopped
2tbspcoriander leavesfinely chopped
harissa pasteto taste*
lemon wedgesto serve
Instructions
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.
Notes
*Harissa is a Tunisian chilli paste, from gourmet and Middle Eastern food shops.