Persian Fire Lamb with Jewelled Rice

Slow-cooked lamb, aromatic rice and roasted Tenderstem broccoli come together in a generous sharing dish with plenty of warmth. Rose harissa brings smoky chilli depth to both the vegetables and the cooling yogurt, while roasted garlic and fresh mint provide the finishing layers. Much of the work is handled in the oven, making this particularly useful when you want a substantial meal without a long period at the stove.

Prep Time 5 mins

Cook Time 50 mins

Total Time 55 mins

Cooking Method: Roasting

Cuisine: Persian-inspired

Courses: Mains

Difficulty: Beginner

Cooking Temp: 200 C

Servings: 4

Calories: 709

Description

Slow-cooked lamb, jewelled rice and roasted Tenderstem broccoli served with rose harissa yogurt, mint and lemon.

Ingredients

Main

770 g slow-cooked lamb shoulder with garlic and herbs (cook according to the pack instructions, then discard the bone)
2 × 300 g packs jewelled pilau rice
2 × 200 g packs Tenderstem broccoli
1 tbsp olive oil
3 tbsp rose harissa paste (divided)
4 garlic cloves (unpeeled, with skins discarded after roasting)
6 tbsp Greek-style natural yogurt
¼ 25g pack fresh mint (leaves picked)
½ lemon (cut into wedges, optional)
fine sea salt and freshly ground black pepper (to season)

Instructions

1
Preheat the oven to 200°C, gas mark 6. Place the lamb on the bottom shelf and cook it for the time specified on the packet.
2
After the lamb has cooked for 25 minutes, remove the sleeve and film or lid from the rice. Set the rice on a baking tray and place it in the oven alongside the lamb.
3
Meanwhile, cut the Tenderstem broccoli into rough lengths of 3–4cm. Put it in a bowl with the olive oil and 2 tablespoons of the rose harissa. Season with salt and black pepper, then toss until evenly coated.
4
Spread the broccoli across a baking tray and add the unpeeled garlic cloves. Roast during the final 15 minutes of the lamb cooking time, turning the broccoli halfway through so that it colours evenly without becoming soft.
5
Put the yogurt in a small bowl. Add the remaining tablespoon of rose harissa and swirl it through until evenly marbled.
6
When the lamb is thoroughly hot and tender, use two forks to shred it directly in its cooking dish. Remove and discard the bone.
7
Transfer the shredded lamb to a warm serving dish with the jewelled rice and roasted broccoli. Squeeze the softened garlic from its skins, discard the skins and gently toss the garlic through the lamb, rice and broccoli.
8
Tear over the mint leaves. Serve immediately with the rose harissa yogurt and the optional lemon wedges alongside.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 725.45kcal

% Daily Value *
Total Fat 38.30g59%
Saturated Fat 13.82g70%
Sodium 1134.35mg48%
Total Carbohydrate 51.53g18%
Dietary Fiber 6.46g26%
Sugars 7.79g
Protein 44.86g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Rose harissa varies considerably in heat, so taste it before use. Its warmth will soften when combined with the broccoli, lamb and yogurt. Keep the garlic cloves in their skins while they roast. The skins protect the garlic from direct heat and allow the centres to become soft and sweet rather than scorched. Packaged lamb and rice can have different cooking instructions. Follow their stated timings while preserving the sequence above. Add the rice after the lamb has cooked for 25 minutes and roast the broccoli during the final 15 minutes. Spread the broccoli in a single layer with a little space between the pieces. Crowding the tray traps moisture and prevents the edges from roasting properly. For a gluten-free serving, check the labels on the prepared lamb, jewelled rice and rose harissa because formulations vary. Cool leftovers promptly, refrigerate them in a covered container, reheat only once and ensure the lamb and rice are piping hot throughout. Nutrition is per serving and reflects the stated quantities. Prepared-product values can vary by brand.