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Ras-el-hanout lamb steaks

with jeweled rice and babaganoush

Ready in around 20 mins

RECIPE FACT:

Ras-el-hanout is a North African spice blend meaning ‘top of the shop’ and is used to flavour tagines, meat and fish. Blends vary but some can contain up to 100 spices!

Nutritional Info:

Energy: 2431kj (581Kcal)
Protein: 40g
Carbohydrate: 34g
Fat: 32g
Contains: Tree Nuts

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

BOIL THE KETTLE.
1. TO COOK THE BEANS:

Trim the ends off the green beans and cut in half. Pour boiling water from the kettle into a medium pot, season with salt and place over a high heat. Once boiling add the beans and cook 2-3 mins. Drain well into a colander.
2. TO PREPARE THE JEWELLED RICE:

Open the bag of steamed brown rice, squeezing gently on the bag to break up any large clumps. Spray oil into a non-stick frying pan and place over a medium-high heat. Once hot add the rice and peas, season with salt and warm for 2-3 mins. Place in a salad bowl and leave to cool for a few minutes. Finely chop the curly parsley discarding the stalks and half the parsley to the rice. Add beans and pistachio and cranberry sprinkle to the rice and stir in the orange dressing. Just before serving gently fold the baby spinach through the rice and season with salt and pepper.
3. TO COOK THE LAMB:

Wipe out the pan, respray with oil and place over a medium-high heat. Once hot add the ras-el-hanout seasoned lamb steaks and sear on each side for 2-3 mins – a little longer for well done. Remove from the heat and allow to rest for 1-2 mins before slicing thinly.
TO SERVE:

Spoon jeweled rice on to plates. Top with sliced lamb and dollop with babaganoush and remaining parsley.