Lebanese lamb with rice
Ready in 25 minutes, this recipe for Lebanese lamb with rice is the perfect midweek meal and counts as one of your five a day!
Recipe - Serves: 2
250g lamb neck fillet, trimmed of fat and cut into 12 cubes
1 tbsp Bart zatar or baharat
1 pack romano or sweet peppers, deseeded and cut into cubes
Sunflower oil spray
200g Waitrose nutty rice salad
½ x 110g pack Waitrose pomegranate seeds
1. Preheat the grill to medium high. Toss the lamb in the spice mix, then thread onto 4 metal skewers, alternating with the pepper. Spray with a little oil, then grill for 15 minutes, turning frequently until slightly charred and the lamb is cooked through.
2. Mix together the nutty rice salad with the pomegranate seeds.
3. Serve 2 skewers per person with the rice salad on the side.
Typical values per serving: