Mustard Lamb With Orange Rice
- Ready In:
- 15mins
- Ingredients:
- 12
- 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
- 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.
- 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.
- 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.
- 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.
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RECIPE SUBMITTED BY
Sonya01
Australia
I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.