Name: Lamb with creamy rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 clove garlic, crushed; 2 tablespoon vegetable or olive oil; 2 tablespoon bought dukkah; 4 180 gram lamb forequarter chops; 1 small brown onion, finely chopped; 1/2 cup chicken stock; 2/3 cup cream; 450 gram packet microwave long-grain white rice; 2 cup frozen broad beans, thawed, peeled; 1/4 cup parmesan, freshly grated; lemon wedges, to serve

Ingredients

2 clove garlic, crushed

2 tablespoon vegetable or olive oil

2 tablespoon bought dukkah

4 180 gram lamb forequarter chops

1 small brown onion, finely chopped

1/2 cup chicken stock

2/3 cup cream

450 gram packet microwave long-grain white rice

2 cup frozen broad beans, thawed, peeled

1/4 cup parmesan, freshly grated

lemon wedges, to serve

Method

1.Heat a barbecue or char-grill pan over moderately high heat.

2.Combine half the garlic and half the oil with dukkah in a large bowl. Add lamb; toss to coat.

3.Cook lamb for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a heatproof plate. Cover with foil; rest for 5 minutes.

4.Meanwhile, heat remaining oil in a medium saucepan over moderate heat.

5.Add onion and remaining garlic; cook and stir for 3-4 minutes or until softened. Add stock and cream; bring to the boil.

6.Add rice, breaking up lumps, and beans. Cook, covered, stirring occasionally, for 4-5 minutes or until liquid is absorbed and rice is fluffy. Remove from heat. Stir parmesan into rice.

7.Serve lamb with rice and lemon wedges.

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Ingredients

Method

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