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Spiced Long Grain Rice with Harissa Spiced Lamb Rump

Ingredients
24

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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