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coffeebreak: Homecooking; Oregano lamb cutlets with spicy basmati rice and tomatoes

0 Comments | Western Mail (Cardiff, Wales), June 30, 2008

Ingredients

2 red chillies, deseeded and chopped

1/2 x 15g pack fresh oregano

2 cloves garlic, chopped

1 tsp balsamic vinegar

2 tsp olive oil

12 Waitrose Hand-cut Lamb Loin Cutlets

4 English tomatoes, roughly chopped

1 tsp Bart Smoked Paprika

00g basmati rice

Method

Place the chillies, oregano and garlic in a mortar with a large pinch of coarse salt and pound with a pestle to make a rough paste. Stir in the balsamic vinegar and 1 teaspoon of the oil. Rub the paste into the cutlets and place in the fridge to marinate for 10 minutes.

For the rice, heat the remaining oil in a large pan and cook the tomatoes with the paprika for 2-3 minutes until softened. Add the rice and 700ml cold water. Bring to the boil then simmer gently, uncovered, for 10 minutes until the rice is tender and the liquid has been absorbed. Turn off the heat and cover to keep warm
mortar and pestle