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Ingredients

600g lamb backstrap, trimmed
2 tablespoons Moroccan seasoning
olive oil cooking spray
1/3 cup mango chutney, to serve

Mint and dried fruit pilaf

2 1/4 cups Massel salt reduced chicken style liquid stock
1 1/4 cups basmati rice, rinsed
1 cinnamon stick
1/4 cup chopped dried apple
1/4 cup chopped dried apricot
1/4 cup sultanas
1 lemon, rind finely grated
2 green onions, thinly sliced

Method

Step 1 Make pilaf: Bring stock to the boil in a saucepan over high heat. Stir in rice and cinnamon. Return to the boil. Reduce heat to low. Cover and simmer for 10 minutes or until stock is absorbed. Remove pan from heat. Remove cinnamon stick. Stir in apple, apricots, sultanas and lemon rind. Cover and stand for 5 minutes. Stir in onions. Cover to keep warm.
Step 2 Meanwhile, preheat oven to 200°C. Heat a frying pan over medium-high heat. Rub lamb with seasoning. Spray with oil. Cook for 2 minutes each side or until browned. Transfer to a roasting pan. Roast for 5 to 7 minutes for medium or until cooked to your liking. Cover with foil and stand for 5 minutes. Slice lamb.
Step 3 Serve pilaf with lamb and chutney.

Lamb with mint and dried fruit pilaf

How to make Lamb with mint and dried fruit pilaf

Ingredients

Mint and dried fruit pilaf

Method