PERi-PERi Lamb and Jewelled Rice

Name: Lamb and Jewelled Rice
Prep time: 5 min
Cook time: 20 min
Yield: 2 People
Ingredients: heading: For the lamb:; 1 packet PERi-PERi rub (choose your flavour); 2 lamb neck fillets (2x120g); 1 tbsp olive oil; heading: For the jewelled rice:; 1 cup basmati rice; 2 cups boiling water; 1 tbsp olive oil; 1 tsp ground turmeric; Juice of ½ lemon; 100g pomegranate seeds; 25g dried cranberries; Large handful of fresh chopped parsley; 10 fresh mint leaves; heading: For the PERi-yogurt:; 25ml PERi-PERi sauce (choose your flavour); 100g full fat Greek yogurt

Prep: 5mins

Cook: 20mins

We know what you’re thinking… PERi-PERi and lamb? Trust us, it’s a match marinade in heaven, just give it a try.

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Ingredients

For the lamb:

1 packet PERi-PERi rub (choose your flavour)

2 lamb neck fillets (2x120g)

1 tbsp olive oil

For the jewelled rice:

1 cup basmati rice

2 cups boiling water

1 tbsp olive oil

1 tsp ground turmeric

Juice of ½ lemon

100g pomegranate seeds

25g dried cranberries

Large handful of fresh chopped parsley

10 fresh mint leaves

For the PERi-yogurt:

25ml PERi-PERi sauce (choose your flavour)

100g full fat Greek yogurt

Method

Step 1

Preheat oven to 200°C. Heat a sauce pan over a high heat, and add 1 tbsp of olive oil and rice. Cook for 2 mins then add 2 cups of boiling water. Reduce heat and cook until all the water has evaporated. Turn off the heat and cover with a clean folded tea towel, allow to steam for 10 minutes.

Step 2

Heat a frying pan (one that fits in the oven) over a high heat and add a teaspoon of oil. Brown the lamb and then sprinkle with PERi-PERi rub. Transfer to the oven for 8-10 minutes. Remove and rest for 5 mins.