Honey & rosemary lamb with rice pilaff

20 Min
very easy
4 People
Rating starstarstarstarstar
Marinated and thread onto skewers, this lamb is just cook and enjoy! We have created a simple rice pilaf to go alongside the lamb skewers, providing your family with a lovely dose of vegetables in a short amount of time!

No lamb option - lamb skewers are replaced with beef skewers.
1. Place rice in a saucepan, cover with x 1.5 amount of water (see notes). Cover with a lid, cook on low heat for 10-15 minutes or until water is absorbed and rice tender.

2. Heat a large frypan over medium heat. Rub skewers with 1-2 tbsp oil, add to pan and cook for 10 minutes, turning. Lower the heat and cook for further 5 minutes or until cooked to your liking.

3. Heat another large pan with 2 tbsp butter over medium heat. Chop onion, capsicum and green beans, grate carrot. Add to the pan as you go. Crumble in stock cube, pour in 1/2 cup water and add sultanas. Bring to a simmer.

4. Chop mint leaves and combine with yoghurt (see notes). Season with salt to taste.

5. Rinse and add rice to pan. Cover and simmer for 5 minutes. Season to taste with salt and pepper (see notes).

6. Serve lamb skewers with rice pilaf and top with a dollop of mint yoghurt.

Use the rice tub to quickly measure up x 1.5 amount of water.

Blend mint and yoghurt if preferred using a stick mixer.

You can add 1 tsp ground cumin to increase the flavour of the rice pilaf.

No lamb option - lamb skewers are replaced with beef skewers
basmati rice 300g
marinated lamb skewers 8 pack
brown onion 1
red capsicum 1
green beans 150g
carrot 1
sultanas 1 packet
mint 1 bunch
natural yoghurt 1 tub (200g)

From your pantry:
oil + butter (for cooking), salt, pepper, stock cube (chicken, or other)