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    Oregano Marinated Lamb with Fruity Rice

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    Oregano Marinated Lamb with Fruity Rice

    Succulent, juicy lamb with the fresh flavours of oregano and lemon is an ideal dish for a relaxed summer's evening.

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 2 tbsp olive oil
    • Grated zest and juice of 1 small lemon
    • ½ x 15g pack fresh oregano, leaves only, roughly chopped
    • 4 lamb leg steaks
    • 225g long grain rice
    • 1 cinnamon stick
    • 75g pack Waitrose Soft Apricots, roughly chopped
    • 2 x 300g tubs Joubère Vegetable Stock, hot
    • 2 tbsp pine nuts, toasted
    • ½ x 20g pack fresh coriander, chopped


    1. Using a fork, whisk the oil, lemon zest and juice, oregano and a little seasoning together in a wide, shallow non-metallic bowl. Add the lamb leg steaks and turn to coat in the marinade. Cover and chill for 15 minutes.
    2. Meanwhile, place the rice in a saucepan with the cinnamon stick and apricots then pour in the hot vegetable stock and bring to the boil. Cover and simmer for 15-20 minutes, until all the liquid has been absorbed and the rice is tender.
    3. About 10 minutes before the rice is ready, heat a frying pan until hot and add the lamb, reserving the marinade. Cook for 3-4 minutes on each side for medium-cooked meat. Add the marinade and cook for a minute, then remove from the heat. Stir the pine nuts and coriander into the rice (discard the cinnamon). Serve with the lamb, with the hot sauce spooned over.

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