Ingredients

• 600g lamb backstrap, trimmed
• 2 tablespoons Moroccan seasoning
• olive oil cooking spray
• 1/3 cup mango chutney, to serve

• Mint and dried fruit pilaf

• 2 1/4 cups Continental Salt Reduced Chicken Stock
• 1 1/4 cups basmati rice, rinsed
• 1 cinnamon stick
• 1/4 cup chopped dried apple
• 1/4 cup chopped dried apricot
• 1/4 cup sultanas
• 1 lemon, rind finely grated
• 2 green onions, thinly sliced

Description

Lamb With Mint And Dried Fruit Pilaf Recipe - Make Pilaf: Bring Stock To The Boil In A Saucepan Over High Heat. Stir In Rice And Cinnamon. Return To The Boil. Reduce Heat To Low. Cover And Simmer For 10 Minutes Or Until Stock...

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