Asian-Spiced Rice with Coriander-Crusted Lamb and Rosemary Oil

Spiced rice served with a coriander-crusted lamb chop, roasted garlic, and a fresh rosemary-infused herb oil.

Lamb High Protein Spicy Rice Fusion

Estimated Nutrition

Calories

1450.4

kcal / serving

1450.4 kcal total

Carbs

112.4g

per serving

112.4 g total

Fat

88.5g

per serving

88.5 g total

Protein

52.8g

per serving

52.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Clear Honey

Dairy

Butter

GrainsCereals

200

Long Grain Rice

Liquids

300

Chicken Stock

hot

Meat

piece

Lamb Chop

NutsSeeds

tsp

Turmeric

ground

0.5

tsp

Coriander Seeds

for the rice

pod

Cardamom

seeds only

tbsp

Coriander

fresh leaves, chopped

tsp

Coriander Seeds

for the lamb crust

0.5

tsp

White Peppercorns

clove

Garlic

peeled

sprig

Rosemary

fresh, for the lamb

sprig

Thyme

fresh, for the lamb

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

sprig

Rosemary

fresh, chopped

sprig

Thyme

fresh, chopped

sprig

Flat leaf Parsley

fresh, chopped

OilsFats

tbsp

Olive Oil

for frying

tbsp

Olive Oil

for rosemary oil

Method

Preheat the oven to 180°C.

Boil rice, turmeric, and chicken stock in a saucepan, then simmer for five minutes.

Crush coriander and cardamom seeds using a mortar and pestle and add to the rice.

Cook rice for 5 minutes, add butter and fresh coriander, then set aside.

Grind coriander seeds and peppercorns and rub the mixture onto the lamb chop.

Brown garlic cloves in a pan with oil, then sear lamb for two minutes per side.

Drizzle honey and herbs over lamb, then roast in the oven for 10-12 minutes.

Blend rosemary oil ingredients in a mini-blender until smooth.

Mould rice using a 10cm ring, top with lamb, and garnish with garlic and rosemary oil.