Save to your scrapbook
Lebanese lamb with rice
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
Spice blends such as the zatar and baharat suggested here are a great way to add a burst of flavour to meat, fish and vegetables without bumping up the calories.
Typical values per serving:
This recipe was first published in January 2013.