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    Turkish lamb with rice and onions

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    Turkish lamb with rice and onions

    • Gluten Free
    • 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.

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    This recipe first appeared in Waitrose Food, September 2017 issue. Download the Waitrose Food app for the full issue


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