Nisha's One Tray Summer Lamb Roast | This Morning

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor profile with a higher smoke point.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides sweetness without alcohol.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: thyme

Dried rosemary is more shelf-stable and thyme is often less expensive.

leg of lamb

🥗Healthier: pork loin

💰Cheaper: chicken thighs

Pork loin is leaner and chicken thighs are more budget-friendly.

Marinate the lamb with yogurt, oil, garlic, cumin powder, smoked paprika, and salt.

Use a shoulder of lamb for better flavor due to the bone.

Measure out two builder's mugs of rice for a family of four, which equals four cups of rice.

For every mug of rice, add two mugs of water, totaling four cups of water.

Add cumin powder and smoked paprika to the rice for flavor.

Add turmeric for color and earthy flavor to the rice.

Incorporate tomato puree into the rice mixture for moisture and flavor.

Add a handful of hazelnuts and prunes to the rice mixture, stirring them in with a bit of salt.

Place the marinated lamb on top of the rice mixture in the pot.

Cover the pot with foil, shiny side in, and bake in the oven for about an hour and a half.

After an hour, remove the foil to allow the hazelnuts to become crunchy and golden.

Stir the dish to mix the rice and let the prunes melt into the rice for added sweetness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens