Lamb steaks with Moroccan spiced rice

Lamb steaks with Moroccan spiced rice

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(6 ratings)

Prep: 10 mins Cook: 20 mins


Serves 2
Try these lamb steaks with a Moroccan flavour

Nutrition and extra info

Nutrition: per serving

  • kcal635
  • fat31g
  • saturates11g
  • carbs56g
  • sugars12g
  • fibre3g
  • protein37g
  • salt1.3g
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  • 100g basmati rice
  • ½ stock cube or 1 tsp stock powder
  • 4-6 lamb chops, depending on size, or 2 lamb leg steaks



    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, chopped
  • 1 tbsp pine nuts
  • 1 tsp each ground cumin and coriander
  • 4 dried apricots, chopped



    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • chopped parsley or coriander
  • 1 lemon, cut into wedges



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…


  1. Put the rice in a pan with water to generously cover, and add the stock cube or powder. Bring to the boil, then simmer for 10-12 mins, until the rice is tender. Drain well.

  2. Heat the grill and season the steaks or chops. Grill for 3-4 mins on each side until cooked to your liking.

  3. Meanwhile, heat the oil in a pan, add the onion and fry gently for 5 mins until lightly coloured. Add the garlic and pine nuts, then fry until the nuts are lightly toasted. Stir in the spices, then add the apricots and rice and mix well, heating everything through. Stir through the parsley or coriander and serve with the steaks or chops, adding the lemon wedges for squeezing over.

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Comments (5)

SiNZ's picture

Made the rice to go with another lamb dish and it was really good. Just used some diluted lamb stock, rather than a stock cube (didn't have any cubes) but stuck to the instructions for the rest.

lindsp's picture

Made the rice to go with lamb koftas and spicy tomato sauce - very tasty

caroline1010_3's picture

Made the rice only last night (should have doubled the quantity of the spices as I made more rice) but still really nice. We had lamb kebabs on the barbecue with peppers and onions with it and as another accompaniment I made the Griddled courgette salad with anchovies & capers, delicious.

stephmcilveen's picture

Nice and easy and very tasty. I've used the rice as an accompaniment to lots of lamb dishes. Goes really well with lamb and vegetable kebabs.

spoggit's picture

A tip for travellers: when in Morocco buy the Knorr or Maggi brand stock cubes (available in lamb, beef, chicken, vegetable and fish) in the cardboard packs to take home - the taste is far superior and much less salty than those sold in the UK.

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