Wednesday, May 12, 2010

Middle Eastern rice and lamb salad recipe


The Lebanese Recipes Kitchen (The home of Middle Eastern food) invites you to try Middle Eastern rice and lamb salad recipe. Enjoy cooking delicious recipes and learn how to make Middle Eastern rice and lamb salad dish.
Ingredients (serves 4)

1/4 cup Moroccan spice mix
2 tablespoons olive oil
600g lamb backstraps
2 cups jasmine rice, rinsed
pinch of saffron
1/3 cup currants
1/2 cup dried apricots, chopped
1/3 cup Sunbeam slivered almonds, toasted
1/4 cup flat-leaf parsley leaves, chopped

Orange dressing
2 oranges, juiced
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon red wine vinegar
1 teaspoon cumin seeds

Method
  1. Combine spice mix and oil in a ceramic bowl. Add lamb and turn to coat. Cover and refrigerate for 1 hour, if time permits. Meanwhile, cook rice following absorption method on packet. Remove from heat. Combine saffron and 1 tablespoon hot water in a cup. Add to rice and stir in with a fork. Cover and set aside to cool.
  2. Make orange dressing: Place 1/2 cup orange juice, oil, honey, vinegar and cumin seeds in a screw-top jar. Secure lid and shake to combine.
  3. Preheat barbecue grill on medium-high heat. Drain lamb. Grill for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Stand, covered, for 5 minutes. Thickly slice lamb.
  4. Spoon saffron rice into a bowl. Add currants, apricots, almonds, parsley and lamb. Pour over orange dressing and toss gently to combine. Serve.
Notes
With autumn upon us at Taste.com.au, we're turning to autumn recipes, savoury pie recipes and curry recipes.

Source
Super Food Ideas - December 2006, Page 66
Recipe by Alison Adams

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