Bill Grangers Lamb With Saffron Rice
Recipe Sourced from Bill Granger – Bills Open Kitchen
250g (1 cup) plain yoghurt
2 garlic cloves, crushed
1 tablespoon fresh ginger, grated
1 teaspoon ground tumeric
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons lemon juice
4 x 200 g (7 oz) lamb backstraps
Freshly ground black pepper
Mint leaves, to garnish
Saffron rice (below)
Spinach Raita (below)
Place all the ingredients, except the lamb, salt and pepper in a bowl and stir well to combine. Add the lamb then cover with plastic wrap and place in the refrigerator to marinate for 2 hours, bring to room temperature in the last 30 minutes.
Preheat the over to 240˚C. Place the lamb on a baking tray, season with salt and pepper, and cook in the oven for 18 – 20 minutes, or until cooked to your liking. Remove from the oven, cover with foil and rest for 5 minutes. Cut the lamb into slices on the diagonal and place on a serving plate. Garnish with mint leaves and serve with saffron rice, spinach raita and a glass of Pfeiffer Pinot Noir.
1 tablespoon vegetable oil
1 teaspoon butter
1 onion, finely sliced
1 teaspoon sea salt
500 g (2 ½ cups) basmati rice
2 pinches saffron threads
30 g (1/4 cup) sultanas
2 tablespoons toasted flake almonds
Place a large pan with a tight-fitting lid over a medium to high heat. Add the oil, butter, onion and salt and cook for 5 to 10 minutes, or until lightly coloured. Add the rice and stir for 1 minute. Ad 1 litre (4 cups) boiling water, saffron and sultanas and bring to the boil. Cover, reduce heat to low and cook for 10 minutes. Turn off the heat and leave the pan for 10 minutes. Do not lift the lid as it will interrupt the cooking process. Serve immediately with toasted flaked almonds over the top.
To make a simple raita just wilt some English spinach in a frying pan. Leave to cool then mix with plain yoghurt, lemon juice, sea salt and black pepper.