Lamb Pilaf Recipe Jamie Oliver

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VEGGIE PILAF



Veggie pilaf image

My recipe for fragrant, veg-packed pilaf is good for you, easy to make and absolutely delicious - what's not to love? Chickpeas add a bit of bite to the pilaf and their fibre content will keep you feeling nice and full. Meanwhile, pepitas are packed with masses of minerals, including iron, which helps you grow healthy nails and hair, and magnesium, which is good for muscle function.

Provided by Jamie Oliver

Categories     Store cupboard recipes

Time 35m

Yield 2

Number Of Ingredients 14

1 onion
2 cloves of garlic
1 carrot
½ a bunch of fresh flat-leaf parsley, (15g)
1 x 200 tin of chickpeas
olive oil
1 organic vegetable stock concentrate
½ teaspoon turmeric
150 g basmati or jasmine rice
1 lime
60 g dried apricots
1 tablespoon pepitas
2 tablespoons natural yoghurt
1 teaspoon harissa

Steps:

  • Peel the onion and finely slice with the garlic, then peel and halve the carrot lengthways and finely slice at an angle. Pick the parsley leaves and put aside, then finely chop the stalks. Drain the chickpeas.
  • Heat 2 tablespoons of oil in a large, wide, non-stick pan on a medium heat. Add the chopped vegetables and parsley stalks, along with a good pinch of sea salt and black pepper, then cook gently with the lid on for 10 minutes or until softened, stirring occasionally.
  • Pour 300ml of water into a small pot, then add the stock concentrate and bring to a simmer over a medium heat.
  • When the vegetables have softened, add the turmeric. Then add the rice. Finely grate in the lime zest and squeeze in the juice, stirring regularly.
  • Roughly chop and add the apricots along with the chickpeas, then pour in the hot stock. Bring to the boil, simmer for 2 minutes, then cover with a tight-fitting lid. Reduce the heat down to medium-low and cook for 15 to 18 minutes, or until the rice has absorbed all the liquid. Turn off the heat and leave the pan to one side, with the lid on.
  • Meanwhile, put a medium non-stick frying pan over a medium heat, scatter in the pepitas and toast until lightly golden.
  • Decant the yoghurt into a small bowl. Make the harissa into a paste with 2 teaspoons of water, then swirl through the yoghurt.
  • Fluff up the rice with a fork, then divide between plates. Sprinkle the pepitas over the pilaf, then finely chop and scatter over the parsley. Serve with spoonfuls of the spicy yoghurt.

Nutrition Facts : Calories 610 calories, Fat 19.5 g fat, SaturatedFat 5.9 g saturated fat, Protein 17.1 g protein, Carbohydrate 97.5 g carbohydrate, Sugar 33.1 g sugar, Sodium 0.8 g salt, Fiber 2.2 g fibre

MARINATED LAMB



Marinated Lamb image

Provided by Jamie Oliver

Categories     main-dish

Time 1h16m

Yield 10 to 12 servings

Number Of Ingredients 20

1 leg lamb, boned
1 large bunch mint, roughly chopped
1 large bunch cilantro, roughly chopped
2 cloves garlic, peeled
17 1/2 ounces (500 grams) natural yogurt
1/2 (14-ounce/400 gram) can chickpeas, drained and mashed
Sea salt and freshly ground black pepper
1 lemon, juiced
Baby carrots
Quartered fennel, with its own leafy tops
Quartered red onions
Whole baby turnips
Butternut squash, cut into chunks
Jerusalem artichokes, scrubbed and halved
1/2 (14-ounce/400 gram) can chick peas, drained
Ground cumin
Nutmeg
Coriander seeds
Olive oil
Salt and freshly ground black pepper

Steps:

  • Lamb: Pre-heat the oven to 425 degrees F (220 degrees C).
  • Bash up the coriander and mint and mix with the yogurt, garlic, and seasoning. Reserve half to use as a sauce once the lamb is cooked.
  • Score the lamb pieces, season with the salt and pepper and mix with half the marinade and the chickpeas, so it is all coated.
  • Transfer the marinade and lamb to a plastic bag and seal. Place in the refrigerator until required.
  • To cook, place the meat directly on the oven shelf above the tray of vegetables for approximately 45 minutes.
  • Vegetables: Pre-heat the oven to 425 degrees F (220 degrees C). Place all the vegetables in a roasting tray, add the chickpeas, cumin, coriander seeds, nutmeg, sea salt, pepper, and olive oil and toss together.
  • Cook in the preheated oven for 20 minutes then remove the foil and continue roasting for 20 to 30 minutes until the vegetables are tender and golden.

SPICED LAMB PILAF



Spiced lamb pilaf image

Make the most of Sunday's leftover roast lamb in this colourful spiced rice one-pot from BBC Good Food Magazine reader Karolina McCallan

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 17

2 tbsp vegetable oil
1 large onion , finely chopped
3 garlic cloves , finely chopped
4 cloves
8 cardamom pods , crushed
2 tsp turmeric
1 large cinnamon stick
2 lamb stock cubes
450g basmati rice
500g lamb leftovers, shredded
100g raisins
5 spring onions , finely sliced
3 tomatoes , deseeded and roughly chopped
small bunch parsley , roughly chopped, plus a few leaves picked, to serve
small bunch coriander , roughly chopped, plus a few leaves picked, to serve
50g flaked almonds , toasted
200ml natural yogurt , to serve

Steps:

  • Put the oil in a large pan over a medium heat. Add the onion to the pan and cook until soft and translucent, about 15 mins. Add the garlic and spices, and stir in for 2 mins.
  • Crumble the stock cubes into 1.2 litres of just-boiled water. Add the rice and shredded lamb to the pan. Stir well to coat the grains in the oil and spices, then pour over the stock. Bring to the boil, then cover with a lid and lower the heat. Cook for 12 mins or until the rice is tender and the stock absorbed.
  • Once the rice is ready, remove from the heat and add the raisins, spring onions, tomatoes and herbs, mixing well. Season to taste and serve topped with more herbs, almonds and a drizzle of natural yogurt.

Nutrition Facts : Calories 992 calories, Fat 39 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 110 grams carbohydrates, Sugar 23 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 1.8 milligram of sodium

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