Lamb leg steaks with rice

Lamb leg steaks with rice

Total: 1 hr 5 min. | Active: 35 min.
lactose-free, gluten-free
Nutritional value / person: 554 kcal
, Fat: 16 g
, Carbohydrate: 65 g
, Protein: 37 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Rice

250 g long grain rice
1 tbsp olive oil
1 onion, finely chopped
60 g dark sultanas
1 cinnamon stick
1 tsp turmeric
1 ½ tsp salt
7 dl water, hot

Charcoal/gas/electric grill

1 aubergine (approx. 300 g)
1 tsp ras el hanout
¼ tsp salt

Lamb

4 boneless lamb leg steaks (each approx. 150 g)
1 tbsp olive oil
1 tsp salt

To serve

1 tsp ras el hanout
4 sprig coriander, leaves torn off
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Utensils

One grill tray or aluminium tray with a lid

How it's done

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Rice

Place the rice in a grill tray, add the oil and all the other ingredients up to and including the salt, mix. Pour in the water, cover the grill tray.

Charcoal/gas/electric grill

With the lid down, grill the aubergine and the rice over/on a medium heat (approx. 200 °C) for approx. 20 mins. Remove the aubergine and the rice from the grill, allow the aubergine to cool slightly, peel, mash the flesh with a fork, season.

Lamb

Brush the meat with oil, season with salt.

Charcoal/gas/electric grill

With the lid down, grill the lamb over/on a medium heat (approx. 200 °C) for approx. 5 mins. on each side.

To serve

Separate the rice with a fork, remove the cinnamon stick, mix in the aubergines, plate up. Sprinkle the meat with the ras el hanout, carve, plate up. Garnish with the coriander.

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