Middle Eastern rice and lamb salad

Detailed step-by-step description of how to cook the dish "Middle Eastern rice and lamb salad". Try it by all means

Recipe «Middle Eastern rice and lamb salad» presented in category Recipes / Salads, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1/4 cup Moroccan spice mix, 2 tbsp olive oil, 600g lamb backstraps, 2 cups jasmine rice, rinsed, pinch of saffron , 1/3 cup currants, 1/2 cup dried apricots, chopped, 1/3 cup slivered almonds, toasted , 1/4 cup flat-leaf parsley leaves, chopped, 2 oranges, juiced, 2 tbsp olive oil, 1 tbsp honey, 1 tbsp red wine vinegar, 1 tsp cumin seeds.

Ingredients:

• 1/4 cup Moroccan spice mix 
• 2 tbsp olive oil 
• 600g lamb backstraps 
• 2 cups jasmine rice, rinsed 
• pinch of saffron 
• 1/3 cup currants 
• 1/2 cup dried apricots, chopped 
• 1/3 cup slivered almonds, toasted 
• 1/4 cup flat-leaf parsley leaves, chopped 
• 2 oranges, juiced 
• 2 tbsp olive oil 
• 1 tbsp honey 
• 1 tbsp red wine vinegar 
• 1 tsp cumin seeds 

Instructions

1. Combine spice mix and oil in a ceramic bowl. Add lamb and turn to coat. Cover and refrigerate for 1 hour, if time permits. Meanwhile, cook rice following absorption method on packet. Remove from heat. Combine saffron and 1 tablespoon hot water in a cup. Add to rice and stir in with a fork. Cover and set aside to cool.
2. Make orange dressing: Place 1/2 cup orange juice, oil, honey, vinegar and cumin seeds in a screw-top jar. Secure lid and shake to combine.
3. Preheat barbecue grill on medium-high heat. Drain lamb. Grill for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Stand, covered, for 5 minutes. Thickly slice lamb.
4. Spoon saffron rice into a bowl. Add currants, apricots, almonds, parsley and lamb. Pour over orange dressing and toss gently to combine. Serve.