Ingredients

• 300g (1 1/2 cups) brown rice
• 1 large carrot, peeled, cut into 1.5cm pieces
• Olive oil spray
• 2 teaspoons ground cumin
• 4 (about 420g) lamb leg steaks
• 2 teaspoons finely grated orange rind
• 2 tablespoons fresh orange juice
• 1 teaspoon grated fresh ginger
• 6 dried figs, coarsely chopped
• 1/2 cup chopped fresh continental parsley
• Baby spinach leaves, to serve

Method

• Step 1 Preheat oven to 220°C. Cook rice in a large saucepan of boiling water for 20 minutes or until tender. Rinse under hot water. Drain. Place in a large bowl.
• Step 2 Meanwhile, line a baking tray with non-stick baking paper. Place the carrot on the lined tray. Spray lightly with olive oil spray. Sprinkle with half the cumin. Toss to coat. Bake in oven for 20 minutes or until tender. While the carrot is cooking, rub the lamb with the remaining cumin. Season with pepper and spray lightly with olive oil spray. Heat a large non-stick frying pan over medium-high heat. Add half the lamb and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 3 minutes to rest. Repeat with remaining lamb.
• Step 3 Add the carrot, orange rind, orange juice, ginger, fig and parsley to the rice. Gently toss until just combined. Divide the lamb, rice mixture and spinach among serving plates. Serve.