Spiced Lamb Steaks with Jewelled Rice

For a flavoursome flourish to spice-crusted lamb and aromatic rice, try Mike Robinson's quick and easy Middle Eastern-inspired dish
By Mike Robinson
Spiced Lamb Steaks with Jewelled Rice
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the rice

  • 100 g white long grain rice
  • 1 x 4 cm cinnamon sticks
  • 1 lemon, zest and juice
  • 200 ml chicken stock
  • pinches saffron, soaked in 1 tbsp warm water for 20 minutes
  • 50 g sultanas
  • bunches coriander, chopped

For the lamb

  • 2 x 150 g lamb steaks, from the leg
  • 1 tbsp olive oil

For the spice rub

  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 2 cloves, ground


1. Tip the rice into a large saucepan and add the cinnamon stick, lemon zest, juice and stock. Bring the contents of the pan to a simmer and cook until all the stock has evaporated.

2. While the rice is cooking, rub both sides of the lamb steaks with olive oil.

3. Combine the cumin, coriander, ginger cinnamon and cloves. Press this spice mixture over both sides of the oil-coated steaks.

4. Heat a griddle or sturdy frying pan over a moderate heat. Fry the steaks for 4-5 minutes on both sides, until tender.

5. Drizzle the saffron and its soaking liquid over the rice, and stir in the sultanas and coriander. Serve straight away with the cooked lamb steaks.

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