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How to make Lamb cutlets with vegetable pilaf

Yield = 4
Prep time: 0:35
Cook time: 0:30
Total time: 1:05

Ingredients

  • 1/3 cup olive oil
  • 2 garlic cloves, crushed
  • 1 tablespoon thyme leaves
  • 12 lamb cutlets, trimmed
  • 1 large brown onion, finely chopped
  • 1 red capsicum, deseeded, chopped
  • 1 1/2 cups basmati rice, rinsed
  • 2 1/2 cups Massel vegetable liquid stock
  • 1 bunch asparagus, cut into 3cm pieces
  • 200g sugar snap peas, trimmed

Method

  • Step 1 Combine 2 tablespoons oil, garlic and thyme in a shallow ceramic dish. Add lamb and turn to coat. Cover and refrigerate for 30 minutes.
  • Step 2 Preheat oven to 180°C. Heat remaining oil in a large, heavy-based saucepan over medium heat. Add onion and capsicum. Cook, uncovered, stirring occasionally, for 5 to 6 minutes or until onion is soft. Increase heat to high and add rice. Cook, stirring, for 1 minute or until rice is coated in onion mixture.
  • Step 3 Stir stock into pan. Pour rice mixture into a 6cm deep 18cm x 28cm (base) ovenproof dish. Cover and bake for 12 minutes. Stir in asparagus and sugar snap peas.
  • Step 4 Season lamb with salt and pepper. Place on top of rice. Spoon over marinade. Cover dish and return to oven. Bake for 10 minutes for medium lamb or until cooked to your liking. Serve.