Lamb Tenderloin with Jeweled Rice

Name: Lamb Tenderloin with Jeweled Rice and Saffron Yogurt
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Lamb tenderloin; 2 Pieces of Garlic cloves; 15 Grams of Fresh parsley; 1 Pieces of Lemon; 2 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 150 Grams of Basmati rice; 1 Pieces of White onion; 50 Grams of Dried apricots; 4 Pieces of Cardamom pods; 350 ML of Water; 1 Pieces of Chicken stock cube; 2 Tbsp of Olive oil; 2 Grams of Turmeric powder; 1 Pieces of Cinnamon stick; 30 Grams of Dried cranberries; 20 Grams of Peeled pistachios; 1 Pieces of Pomegranate; 170 Grams of Greek yogurt; 20 ML of Saffron Splash

and Saffron Yogurt

This festive feast is as pretty as it is tasty!

Cals 578 · Prot 13 · Carbs 132 · Fat 8

Gourmet

Family Friendly

40 min

Lamb Tenderloin with Jeweled Rice and Saffron Yogurt

This festive feast is as pretty as it is tasty!

Cals 578 · Prot 13 · Carbs 132 · Fat 8

Gourmet

Family Friendly

Ingredients

Lamb

Lamb tenderloin

400 Grams

Garlic cloves

2 Pieces

Fresh parsley

15 Grams

Lemon

1 Piece

Olive oil

2 Tbsp

Salt

1 Tsp

Black pepper

1 Tsp

Rice

Basmati rice

150 Grams

White onion

0.5 Pieces

Dried apricots 14*

50 Grams

Cardamom pods

4 Pieces

Water

350 ML

Chicken stock cube 4*5*9*15*

1 Piece

Olive oil

2 Tbsp

Turmeric powder

2 Grams

Cinnamon stick

1 Piece

Dried cranberries

30 Grams

Peeled pistachios 2*

20 Grams

Pomegranate

1 Piece

Saffron yogurt

Greek yogurt 4*

170 Grams

Saffron Splash

20 ML

Allergens

*14 Sulphur Dioxide, *4 Milk, *5 Eggs, *9 Soya, *15 Celery, *2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2418 / 578
Fats (g)	8.1
of which saturated (g)	1.7
Carbohydrates (g)	132
of which sugars (g)	42.8
Fibers (g)	12.8
Proteins (g)	13.2
Salt (g)	48.6

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep lamb

Pat the lamb dry with kitchen paper. Using a small sharp knife, trim any silver membrane off the lamb. Peel and crush the garlic. Chop the parsley. Wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. In a small bowl, combine a generous drizzle of olive oil with the crushed garlic, chopped parsley and 0.5 tsp of grated lemon zest.

2 Prep rice

Wash and drain the basmati rice (see pro tip). Peel and finely chop the onion. Chop the apricots and figs roughly (see tips for fussy eaters). Split the cardamom pods open with a back of a knife. Discard the pods, keep the seeds. Boil the measured water and dissolve the stock cube in it.

3 Cook rice

Heat a pan over a medium heat with a drizzle of oil. Fry the onion with a pinch of salt for 5-8 min until translucent. Add the drained rice, cardamom seeds, turmeric and cinnamon stick, and stir for 2 min. Add the stock, apricots, figs, cranberries and pistachios. Bring to a simmer and cover with a lid. Cook for 12-15 min. Keep covered until serving.

4 Prep sauce and seeds

Meanwhile, combine the yogurt and the infused saffron in a bowl. Season with a pinch of salt. Mix well and set aside. Halve the pomegranate. Hold each pomegranate half over a large bowl, seeds facing down and hit the skin with a wooden spoon, squeezing a little to release the seeds.

5 Fry lamb

Season the lamb with salt and pepper. Heat a pan with a drizzle of oil. Fry the lamb for 4-7 min until browned and cooked to your liking. Once it's almost done, add the garlic, parsley and lemon oil and cook for a final 30 secs or until the lamb is coated. Transfer to a plate and rest for 5 min.