Turkish lamb with rice and onions

  • Preparation time: 15 minutes, plus resting
  • Cooking time: 25 minutes
  • Total time: 40 minutes, plus resting

Serves: 4


2 aubergines, cut into chunks
2 small onions, halved and separated into shells
3 tbsp essential Waitrose olive oil
225g long grain rice
350g pack essential Waitrose lamb neck fillet
25g pack mint, ½ finely chopped, ½ torn
2 tbsp pomegranate molasses, plus extra to serve
½ lemon, juice
½ x 400g can chick peas, drained
1 tsp sumac


1. Heat the grill to high. Put the aubergines and onion shells on a large, shallow baking tray, then rub with 1 tbsp oil and season. Turn the onions cut-side up. Grill for 10 minutes, until the tops are scorched. Meanwhile, cook the rice according to pack instructions, drain and keep warm.

2. Cut the lamb into 4 chunks; roll in the chopped mint with 1 tsp oil and season. Set the onions aside and keep warm. Add the lamb to the aubergines and grill for 10–12 minutes, turning once for just-pink meat. Set aside the lamb for 5 minutes, then thickly slice.

3. Whisk together the pomegranate molasses, lemon juice and remaining 2 tbsp oil; season. Toss the rice with the aubergine, lamb and any juices, plus the chick peas, torn mint and dressing; season. Pile onto a platter. Top with the onions, sumac and a drizzle more molasses. Serve with Greek yogurt, if liked.