Lamb leg steaks with rice
Ingredients
for 4 people
| 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 |
| 1 | aubergine (approx. 300 g) |
| 1 tsp | ras el hanout |
| ¼ tsp | salt |
| 4 | boneless lamb leg steaks (each approx. 150 g) |
| 1 tbsp | olive oil |
| 1 tsp | salt |
| 1 tsp | ras el hanout |
| 4 sprig | coriander, leaves torn off |
How it's done
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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