Save to your scrapbook
Turkish lamb with rice and onions
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
This recipe first appeared in Waitrose Food, September 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in September 2017.