Lamb Steaks In Mint Oil With Rice -

Lamb Steaks In Mint Oil With Rice

Ingredients

4 lamb chump chops, about 175 g/6 oz each
½ bunch of mint, chopped
½ bunch of parsley, chopped
125 ml/4 fl oz groundnut oil
1 teaspoon olive oil
½ onion, chopped
175 g/6 oz basmati rice
1 teaspoon turmeric
Salt and pepper
15 g/ ½ oz butter

Details

Serves: 4

Method

Heat the grill or barbecue.


Preheat the oven to 200°C/400°F/Gas Mark 6.


Trim the lamb chops of excess fat and place in a shallow dish. Put the mint and parsley in a food processor and blend, gradually adding the groundnut oil. Pour over the lamb and leave to marinate for about 5 minutes, while you prepare the rice.


Heat the olive oil in a casserole, add the onion and cook over a low heat until softened. Add the rice and one and a half times its volume of water, stir and bring to the boil. Add the turmeric. Cover with greased greaseproof paper and bake in the oven for 15 minutes or until the rice is tender. Season to taste and stir in the butter.


Grill the lamb for about 3 minutes on each side; it should still be pink in the middle. Brush with the mint oil, season and leave to rest for 10 minutes. Serve on the rice.

Related food category:

• Lamb