Mustard Lamb With Orange Rice

Notes & tips: To serve 2: Double quantity of ingredients. In step 1, microwave rice on high (100%) for 5 minutes then on medium (50%) for 6 minutes. In step 2, cook lamb in batches. In step 3, simmer lamb for 5 to 6 minutes. To serve 4: Multiply quantity of ingredients by 4. Follow cooking method to serve 2, but microwave rice on high (100%) for 5 minutes then on medium (50%) for 7 minutes.

• Ready In: 15 mins
• Serves: 1

Ingredients

• 1 1⁄2 tablespoons Dijon mustard
• 3  lamb cutlets, trimmed
• 2  tablespoons plain flour
• 20  g butter, chopped
• 1  tablespoon olive oil
• 2⁄3 cup  chicken stock

• Orange rice

• 1  orange, juice and zest of, finely grated
• 1⁄4 cup basmati rice, rinsed
• 1⁄3 cup  chicken stock
• 4 (25 g)  dried pitted dates, thinly sliced
• 1  tablespoon  chopped chives
• 1  tablespoon  roasted hazelnuts, chopped

Directions

1. Make orange rice: Strain orange juice. Place orange rind, rice, stock, and 1/3 cup orange juice in a microwave-safe rice cooker or bowl. Cover with lid or 2 layers of plastic wrap. Microwave on high (100%) for 3 minutes, then on medium (50%) for 5 to 6 minutes. Stir in dates. Cover. Set aside for 5 minutes to absorb remaining liquid.
2. Meanwhile, spread half the mustard over both sides of lamb. Coat both sides of lamb in flour. Heat butter and oil in a frying pan over medium-high heat until sizzling. Add lamb. Cook for 2 minutes on each side or until light golden. Remove to a plate. Cover.
3. Add stock and remaining mustard to pan. Cook, stirring, for 1 to 2 minutes or until mixture comes to the boil. Return lamb to pan and turn to coat. Reduce heat to medium-low. Simmer, uncovered, for 3 minutes or until sauce thickens slightly.
4. Stir chives and hazelnuts into rice mixture and season with salt and pepper. Spoon rice onto plate. Top with lamb. Spoon over sauce and serve.