Baked Loin of Lamb with Asparagus and Sugar Snap peas

P15 minutes C65 minutes S12


rosemary sprigs
sea salt
12 x 150g lamb loin portions
30ml Pure Olive Oil
250ml milk
750ml chicken or veal stock
250g Riviana Basmati Rice
5g Riviana Minced Garlic
50g marinated feta
2 eggs, lightly beaten
120g Asparagus spears
cracked black pepper, to taste
10ml Riviana Balsamic Glaze
800g mashed potatoes
360g sugar snap peas, lightly steamed


Rub the rosemary and salt into the lamb portions, and toss in oil to coat. Heat a large deep frying pan and brown lamb all over. Set aside.


In a clean saucepan, bring combined milk and stock to the boil. Stir in basmati rice and garlic, and cook, stirring occasionally, for 20 minutes or until tender and almost all liquid is absorbed. Stir through the feta and eggs.


Divide rice mixture over the lamb portions; bake at 180°C for 15 minutes to cook lamb through.


Place asparagus spears on each lamb portion, cracked pepper and balsamic glaze and serve with creamy mashed potatoes and steamed sugar snap peas.

Products used