Persian Lamb with Saffron Rice

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 400g lean lamb leg, cubed
• 3 tbsp Greek-style yogurt
• 2 lemons, 1 zested, 2 juiced
• 1 garlic clove, crushed
• 300g basmati rice, rinsed
• 30g butter
• pinch saffron
• 50g currants or raisins
• 4 carrots, coarsely grated
• small bunch mint, leaves only

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the basmati rice well, then cook it in a pot of boiling water for about 10 minutes until just tender. Drain and keep warm.

2. Steep the saffron in a splash of hot water for 5 minutes.

3. In a bowl, mix the yogurt, crushed garlic, zest of 1 lemon and juice of 2 lemons. Add the lamb cubes, toss to coat, and chill in the fridge for at least 30 minutes if time allows.

4. Melt half the butter in a large pan over medium heat. Add the grated carrots and currants or raisins and cook for about 5 minutes until soft. Set aside.

5. Melt the remaining butter in the same pan over medium-high heat. Lift the lamb from the marinade, shaking off excess, and cook for 6 to 8 minutes, turning, until browned and at least 145°F (63°C) in the thickest piece. Rest for 3 minutes.

6. Fluff the rice, drizzle the saffron liquid over it and toss gently. Serve with the lamb and carrots, scattering torn mint leaves over the top.