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Mushroom and Almond Rice (with Lamb)

12 Lamb cutlets; trimmed
1 1/2 c Long grain rice; rinsed
1/2 c Slivered almonds
1 tb Olive oil
5 Green shallots; thinly sliced
300 g Button mushrooms; thinly sliced
1 Orange; rind finely grated & juiced
1/3 c Currants

Cook rice in a large saucepan of boiling water for 10 to 12 minutes, or until just cooked. Drain.

Meanwhile, heat a large non-stick frying pan over medium-high heat. Add almonds and cook, stirring constantly, for 3 minutes or until golden. Remove and set aside.

Add oil, green shallots and mushrooms to frying pan and cook, stirring occasionally, for 2-3 minutes or until mushrooms are tender. Add orange rind and juice, and cook for 30 seconds. Stir in rice, almonds and currants and toss gently over low heat until well combined. Season with salt and pepper. Keep warm.

Preheat a grill or BBQ on medium-high. Season lamb cutlets with pepper. Cook 3-4 minutes on each side or until cooked to your liking. Serve lamb cutlets with rice.

Serves 4

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