- Meal Type
- Ingredient
- Cuisine
- Seasonal
- Dish
- Drinks
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Cooking Time
Preparation Time : 1
Cook Time : 10
Total Time : 11
Ingredients
Serves
60ml (1/4 cup) fresh lemon juice
2 garlic cloves, crushed
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano leaves
1 teaspoon ground coriander
1 teaspoon sweet paprika
1 teaspoon ground turmeric
1 tablespoon olive oil
500g lamb leg steaks, excess fat trimmed
Olive oil spray
1 small red onion, halved, thinly sliced
100g Swiss brown mushrooms, thinly sliced
60g (1/3 cup) drained reduced-fat semi-dried tomatoes, halved
40g (1/4 cup) pitted kalamata olives
130g (1/2 cup) light Greek-style yoghurt
1 1/2 teaspoons Master Foods Hot Chilli Sauce
450g pkt microwaveable basmati rice
100g baby spinach leaves
Fresh continental parsley leaves, to serve
Directions
Combine lemon juice, garlic, cumin, oregano, coriander, paprika, turmeric and half the oil in a sealable plastic bag. Add the lamb. Turn to coat. Seal the bag and place in the fridge for 30 minutes to marinate.
Preheat a chargrill or barbecue on high. Drain lamb. Spray with oil and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover and set aside for 3 minutes to rest.
Meanwhile, heat remaining oil in a frying pan over medium heat. Cook onion and mushroom, stirring, for 5 minutes or until soft. Stir in tomato and olives. Cover. Set aside.
Combine yoghurt and chilli sauce in a bowl. Heat rice following packet directions. Add rice and spinach to onion mixture. Cook, stirring, over medium heat for 1-2 minutes or until spinach wilts. Slice lamb. Divide rice mixture and lamb among serving plates. Top with yoghurt mixture and parsley.
