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Crispy Za'atar Lamb with Brown Rice & Spiced Broth
This bowlful of comfort stars slow-cooked British lamb, sizzled until crispy and coated in fragrant za'atar. Serve over a flavourful spiced broth, infused with fiery green harissa. Stir through fluffy brown rice to soak up all the flavour. Garnish with tangy pickled onion to complete the feast.
High protein
1/3 daily fibre
Serving size
Ingredients
- 40g baby spinach
- 2 tsp za'atar (Thyme Leaves, Coriander, Sumac, Thyme, Oregano, Garlic, Cumin, Salt, Golden Linseed, Caraway, Marjoram, Bay Leaf, Sunflower Seeds, Rapeseed Oil)
- 275g 8 hour slow cooked lamb (lamb, garlic puree, tapioca starch, salt, cumin seeds, black pepper.)
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 tbsp green harissa (Mustard) (Rapeseed Oil, Spinach Nuggets, Peas, Preserved Lemons (Lemon Slices, Sea Salt), Coriander Leaves, Dijon MUSTARD (Water, MUSTARD Seeds, Spirit Vinegar, Sea Salt), Rubbed Parsley, Vegetable Stock (Carrot Juice Concentrate, Mushroom Concentrate [Mushroom Juice Concentrate, Salt], Onion Powder, Salt, Onion Juice Concentrate, Water, Ground Black Pepper), Garlic, Salt, Crushed Chilies, Lemon Peel Powder, Black Pepper, Rubbed Oregano, Citric Acid)
- 2 garlic clove
- 1 handful of fresh mint
- 1 courgette
- 15ml hot honey (honey, chilli extract)
- 1 tbsp red wine vinegar (red wine vinegar (100%))
- 1 onion
- 100g rice (brown) (100% Brown Rice)
Nutritional Information
Calories: 633
Protein: 35g
Carbs: 58g
Fat: 29g
Ingredients
- 15ml hot honey (use half) (honey, chilli extract)
- 2 tsp za'atar (use half) (Thyme Leaves, Coriander, Sumac, Thyme, Oregano, Garlic, Cumin, Salt, Golden Linseed, Caraway, Marjoram, Bay Leaf, Sunflower Seeds, Rapeseed Oil)
- 100g rice (brown) (use half) (100% Brown Rice)
- 1 tbsp red wine vinegar (use half) (red wine vinegar (100%))
- 1 courgette (use half)
- 40g baby spinach (use half)
- 2 garlic clove
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 tbsp green harissa (use half) (Mustard) (Rapeseed Oil, Spinach Nuggets, Peas, Preserved Lemons (Lemon Slices, Sea Salt), Coriander Leaves, Dijon MUSTARD (Water, MUSTARD Seeds, Spirit Vinegar, Sea Salt), Rubbed Parsley, Vegetable Stock (Carrot Juice Concentrate, Mushroom Concentrate [Mushroom Juice Concentrate, Salt], Onion Powder, Salt, Onion Juice Concentrate, Water, Ground Black Pepper), Garlic, Salt, Crushed Chilies, Lemon Peel Powder, Black Pepper, Rubbed Oregano, Citric Acid)
- 1 handful of fresh mint (use half)
- 140g 8 hour slow cooked lamb (lamb, garlic puree, tapioca starch, salt, cumin seeds, black pepper.)
- 1 onion (use half)
Nutritional Information
Calories: 640
Protein: 36g
Carbs: 59g
Fat: 29g
Crispy Za'atar Lamb with Brown Rice & Spiced Broth
This bowlful of comfort stars slow-cooked British lamb, sizzled until crispy and coated in fragrant za'atar. Serve over a flavourful spiced broth, infused with fiery green harissa. Stir through fluffy brown rice to soak up all the flavour. Garnish with tangy pickled onion to complete the feast.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large saucepan, a large frying pan, a small bowl, a sieve & a measuring jug
Boil the rice
- Add the rice to the saucepan of boiling water and boil for 25-30 mins, until cooked, then drain
Get prepped
- Meanwhile, thinly slice the onion, then add one-third to the small bowl with the vinegar, one-third of the honey and a pinch of salt and pepper. Toss to coat and set aside to pickle
- Dice the courgette into 1cm chunks. Pick the mint leaves from the stalks and roughly chop. Finely chop or crush the garlic
Simmer the broth
- Heat the large saucepan with 1 tsp oil on medium-high heat. Once hot, add the courgette and remaining onion and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the garlic and cook for another 1 min, then stir in the green harissa, chicken stock and 350ml water (175ml for 1 person). Bring to the boil, then lower the heat and simmer for 5-6 mins, until reduced slightly
Crisp up the lamb
- Meanwhile, heat the large frying pan with 1 tbsp oil on medium-high heat. Drain the liquid from the lamb, then add to the pan and cook for 5-6 mins, stirring, until golden and crispy. Use two forks to gently pull apart the lamb
- Add the za'atar in the final 1 min and cook until fragrant, then remove from the heat and drizzle over the remaining honey. Stir to coat
Finish & plate up
- Rinse the spinach and stir into the broth, along with the cooked rice and half the mint. Simmer until wilted and hot. Season to taste
- Share the rice and broth between bowls. Top with the lamb and pickled onion. Garnish with the remaining mint
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