- 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
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…
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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.
Heat the grill and season the steaks or chops. Grill for 3-4 mins on each side until cooked to your liking.
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.
Making it veggie
Instead of the lamb, thickly slice 200g halloumi and fry quickly in a little olive oil until browned.