Spiced Lamb with Saffron Spinach Rice
Throughout October Waitrose are celebrating Britains warmest dishes and asking people to share their favourite #AutumnWarmers recipes. To help kick off the campaign, Waitrose asked me to cook one of my favourite Autumnal recipes with a local Cornish twist.
This harissa spiced lamb and saffron rice dish is delicate yet hearty and is perfect for the chilly evenings that are now upon us. Saffron is most famously used in these parts for Cornish Saffron Buns, but it also adds a lovely depth of flavour to rice. I added spinach and peas to the rice to give it a nice colour but courgettes and peppers would also work.
To be in with a chance of winning some amazing prizes, all you need to do is share your own Autumnal recipe on Twitter or Instagram using the #AutumnWarmers hashtag and include @Waitrose handle. Good luck!
SPICED LAMB WITH SAFFRON SPINACH RICE
| Serves: 4 | Prep Time: 10 Minutes | Cook Time: 25 Minutes | Total Time: 35 Minutes |
- 4 Lamb Chops
- 2 TBSP Harissa Pasta
- 250g Basmati Rice
- Pinch of Saffron
- 1 Onion, chopped
- 1 Garlic Clove, chopped
- Bag of Baby Spinach
- 150g Frozen Peas
- Step 1: Rub the lamb chops in the harissa paste and leave to one side while you cook the rice
- Step 2: Bring a large pan of water to the boil, add the saffron strands then the rice. 3 minutes before the end of cooking add the peas, Drain and set aside.
- Step 3: Preheat the grill and grill the lamb chops, about 4 minutes a side.
- Step 4: Whilst the lamb chops are cooking, fry the onion and garlic in a little oil until softened, then add the rice and spinach. Stir to combine then serve with the grilled lamb chops.