Persian lamb with citrus jewelled rice recipe

0:15 Prep | 3:15 Cook | 6 Servings  | Capable cooks

For a meal well worth the wait, try this tender roast lamb served with a zesty pistachio and cranberry rice.

INGREDIENTS

1 1/2 tablespoons olive oil
1.7kg Coles Australian Lamb Slow Cooked Shoulder Roast
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
1/2 teaspoon ground cumin
1 orange, zested, juiced
1 cup (250ml) chicken stock
1 red onion, thinly sliced
2 garlic cloves, crushed
1/3 cup (45g) pistachios, coarsely chopped
1/3 cup (45g) dried cranberries
450g pkt family-size microwave long grain rice, heated
1 orange, extra, zested
1/2 cup flat-leaf parsley leaves
Natural yoghurt, to serve
Flat-leaf parsley leaves, extra to serve
Toasted slivered almonds, to serve

METHOD

Step 1 Preheat oven to 150C. Heat 2 teaspoons of the oil in a large frying pan over medium-high heat. Season lamb. Cook lamb for 5 mins or until browned. Place in a large roasting pan.

Step 2 Combine cinnamon, nutmeg, cardamom, cumin, orange zest and 2 teaspoons of the remaining oil in a small bowl. Season. Rub the spice mixture over the lamb. Pour stock around the lamb. Cover tightly with foil. Roast for 3 hours or until lamb is tender and shreds easily with a fork. Shred the lamb and discard the bone. Stir the lamb through the cooking juices.

Step 3 Heat remaining oil in a large frying pan over medium heat. Cook onion for 5-7 mins or until lightly caramelised. Add garlic, pistachios and cranberries. Cook for 2 mins or until heated through. Add rice. Stir to combine. Add extra orange zest and parsley. Season.

Step 4 Divide rice among serving plates. Top with lamb and a dollop of yoghurt. Sprinkle with extra parsley and slivered almonds.