WIN 1 OF 10 $50 PREZZY® CARDS
Preparation Time: 10
Cooking Time: 25
Put the rice in a bowl and cover with water. Set aside.
Heat one tablespoon oil in a heavy-based saucepan and sauté the onion and garlic for a few minutes until softened. Drain the rice, add to the pan along with the lemon zest and rosemary and stir together well. Pour in the stock, bring to a very gentle simmer, cover and cook on the lowest heat for 10-12 minutes, until all the liquid is absorbed. Turn the heat off and leave covered, while you cook the lamb.
Season the cutlets well with salt and pepper and grill for 3-4 minutes each side or until cooked to your liking. Cover with foil and leave to rest for 2-3 minutes.
Meanwhile, blitz all the salsa ingredients in a food processor, or chop the ingredients into small cubes and use a pestle and mortar to grind together. Taste and add a touch more lemon juice if desired. Season and set aside. Season the rice, separate the grains with a fork and serve with the chops. Spoon over the salsa and enjoy with a salad.
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