Ingredients
24 Total- For the spiced rice:
- 250 g Country Range Long Grain Rice
- 400 ml boiling water
- 1 tbsp Country Range Vegetable Oil
- 1″ Country Range Cinnamon Stick
- 1 Country Range Bay Leaf
- 1 tsp Country Range Cumin Seeds
- 1 tsp Country Range Whole Fennel
- 4 Country Range Cloves
- 4 Country Range Whole Cardamom
- ½ tsp Country Range Turmeric
- pinch of salt
- 4 sprigs fresh coriander leaf, chopped
- For the harissa spiced marinade:
- 250 g long red chillies
- 3 tbsp Country Range Whole Caraway Seeds, ground
- 3 tbsp Country Range Cumin Seeds, ground
- 4 cloves garlic
- 100 g roasted bell peppers
- 2 tbsp Country Range Red Wine Vinegar
- 4 tbsp Country Range Extra Virgin Olive Oil
- 2 tsp Country Range Tomato Purée
- 2 tsp Country Range Paprika
- 2 tsp sea salt
Method
-
1
Step 1
Pre-heat oven to 180°C/350°F/Gas Mark 4. -
2
Step 2
For the spiced rice, place all the ingredients, except for the coriander, in a suitable pan. Cover with a lid and bring to the boil. Leave to simmer until the water has evaporated (roughly 15 minutes). -
3
Step 3
Check the rice is cooked, adding more water to the pan if not. Finish with the chopped coriander. -
4
Step 4
For the marinade, remove the chilli seeds then place the chillies in a food processor with the sea salt and blitz. Add the spices and garlic and blitz further until smooth. -
5
Step 5
Add the peppers and red wine vinegar, blitz until smooth then add the olive oil, tomato puree and paprika. Marinate the lamb rumps and leave for at least 6 hours (overnight preferably). -
6
Step 6
To cook,place a frying pan onto the stove and add a trickle of oil. Once hot, place the rumps into the pan and seal on all sides. -
7
Step 7
Place in the oven and check after 10 minutes. The rump should be cooked 'medium' by this stage. -
8
Step 8
Leave for a further 10-15 minutes for cooking further. Once out of the oven, leave to rest for 2-3 minutes, then slice. Serve on the spiced rice.
Ingredients
24 Total- For the spiced rice:
- 250 g Country Range Long Grain Rice
- 400 ml boiling water
- 1 tbsp Country Range Vegetable Oil
- 1″ Country Range Cinnamon Stick
- 1 Country Range Bay Leaf
- 1 tsp Country Range Cumin Seeds
- 1 tsp Country Range Whole Fennel
- 4 Country Range Cloves
- 4 Country Range Whole Cardamom
- ½ tsp Country Range Turmeric
- pinch of salt
- 4 sprigs fresh coriander leaf, chopped
- For the harissa spiced marinade:
- 250 g long red chillies
- 3 tbsp Country Range Whole Caraway Seeds, ground
- 3 tbsp Country Range Cumin Seeds, ground
- 4 cloves garlic
- 100 g roasted bell peppers
- 2 tbsp Country Range Red Wine Vinegar
- 4 tbsp Country Range Extra Virgin Olive Oil
- 2 tsp Country Range Tomato Purée
- 2 tsp Country Range Paprika
- 2 tsp sea salt
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