Oven Roasted Lamb With Savoury Rice

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The Rice Method

Step 1:

In a small saucepan over medium high heat, heat 2 tbps of Excella Sunflower Oil. Add the cumin and curry powder and fry for about 30 seconds, then add the chickpeas along with a bit of salt. Stir everything around to warm and crisp up the chickpeas, about 2 minutes. Set aside.

Step 2:

Toss the sliced onion with the flour until it’s all lightly coated. Heat some Excella Oil in a small saucepan.

Step 3:

Test the oil temperature by tossing in a piece of onion. If it sizzles vigorously, it’s ready. Fry the onions in batches until crisp, about 2 minutes.

Step 4:

Transfer to paper towel lined plate and sprinkle with salt. In a big bowl, toss together the cooked rice, parsley, cilantro, raisins, pistachios, chickpeas, crispy onions, and salt and pepper to taste.

Step 5:

Can be served hot or cold.

To Make The Meat

Step 1:

Preheat oven to 200°C. In a roasting pan, add the red onion and apricots. Season with salt and pepper, and drizzle with some Excella Sunflower Oil.

Step 2:

Roast in the oven for about 10 minutes just to get them going and set aside.

Step 3:

Clean the lamb and pat dry. Season thoroughly with salt and pepper.

Step 4:

Heat a large heavy skillet or pan over medium high heat until hot. Add a drizzle of Excella Sunflower Oil to the pan and sear the rack of lamb on both sides.

Step 5:

Combine all the spices and herbs in a small bowl and rub the mixture onto the seared lamb.

Step 6:

Transfer the meat onto the roasting pan and roast in the oven uncovered for about 12 minutes for medium rare or longer if you’d like it more well.

Step 7:

Remove from the oven, cover with foil, and allow the meat to rest for another 10 minutes before serving.

Step 8:

Serve with the savoury rice and tzatziki. Enjoy!