Spiced Long Grain Rice with Harissa Spiced Lamb Rump

Cooking Time
20
Portions
4

Ingredients

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  • g Country Range Long Grain Rice
  • ml boiling water
  •   tbsp Country Range Vegetable Oil
  • g Country Range Cinnamon Stick
  • g Country Range Bay Leaf
  •   tsp Country Range Cumin Seeds
  •   tsp Country Range Fennel Seeds
  • g Country Range Cloves
  • g Country Range Cardamom Pods
  •   tsp Country Range Turmeric pinch of salt
  • g sprigs of fresh coriander leaf, chopped Harissa Spiced Marinade
  • g long red chillies
  •   tbsp Country Range Whole Caraway Seeds, ground
  •   tbsp Country Range Cumin Seeds, ground
  • g cloves of garlic
  • g roasted bell peppers
  •   tbsp Country Range Red Wine Vinegar
  •   tbsp Country Range Extra Virgin Olive Oil
  •   tsp Country Range Tomato Puree
  •   tsp Country Range Paprika
  •   tsp sea salt

  • 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

  • 250 g Country Range Long Grain Rice
  • 400 ml boiling water
  • 1 tbsp Country Range Vegetable Oil
  • 1 g Country Range Cinnamon Stick
  • 1 g Country Range Bay Leaf
  • 1 tsp Country Range Cumin Seeds
  • 1 tsp Country Range Fennel Seeds
  • 4 g Country Range Cloves
  • 4 g Country Range Cardamom Pods
  • 0.5 tsp Country Range Turmeric pinch of salt
  • 4 g sprigs of fresh coriander leaf, chopped Harissa Spiced Marinade
  • 250 g long red chillies
  • 3 tbsp Country Range Whole Caraway Seeds, ground
  • 3 tbsp Country Range Cumin Seeds, ground
  • 4 g cloves of 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 Puree
  • 2 tsp Country Range Paprika
  • 2 tsp sea salt