SunRice

Moroccan Spiced Lamb with Roast Pumpkin, Feta, Rocket & Rice

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Prep time

15min

Cook time

60min

A hearty winter warmer the whole family can enjoy. Have it on its own or steam some green vegetables to make an easy mid week dinner.

SunRice White Medium Grain Rice

SunRice White Medium Grain Rice

Medium Grain Rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes and is a good choice for delicious desserts. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 3 tbsp Olive Oil

  • 1 Brown Onion (finely chopped)

  • 2 clove Garlic (crushed)

  • 2 tsp Smoked Paprika

  • 1 cup SunRice Medium Grain Rice (rinsed)

  • 2 cup Chicken Stock

  • ½ cup Raisins

  • 700 g Butternut Pumpkin (peeled, chopped 2cm pieces)

  • 8 Lamb Loin Chops (trimmed)

  • 1 tbsp Moroccan Spice

  • 100 g Marinated Feta (crumbled)

  • 1 bunch Rocket (lemon wedges, to serve)

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Moroccan Spiced Lamb with Roast Pumpkin, Feta, Rocket & Rice

Method

  • Preheat oven 200°C fan forced. Heat 1 tablespoon oil in a large frying pan over medium heat. Add onion and garlic, cook 4 minutes, stirring occasionally until soft. Add the paprika and cook for 1 minute. Stir in the rice and stock. Bring to the boil. Stir in the raisins.

  • Pour the rice mixture into lightly grease 8 cup capacity about, 18x30cm (base) ovenproof dish. Cover tightly with two layers foil. Bake for 30-35 minutes or until rice is tender and absorbed all the stock.

  • Meanwhile, scatter the pumpkin over greased baking tray. Drizzle with 1 tablespoon olive oil, season. Roast above the rice for 25-30 minutes or until light golden and tender. Remove and set aside.

  • Drizzle remaining oil over both sides of lamb and sprinkle evenly with Moroccan spice. Barbecue, grill or pan-fry chops, in batches for 3-5 minutes each side for medium, or until cooked to your liking.

  • Stir the pumpkin and feta through the rice. Serve with lamb, rocket ad lemon wedges.

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