Ingredients
2 x 250g packets microwave basmati rice
500g lamb leg steaks, trimmed
¼ cup olive oil
1 onion, cut into wedges
2 cloves garlic, crushed
1 medium eggplant (400g), trimmed, cut into 2cm pieces
1 small zucchini (125g), trimmed, thinly sliced
2 tablespoons sundried tomato pesto
1 cup drained, chopped roasted red capsicum
1 ½ cups chicken stock
1/3 cup coarsely chopped fresh parsley
Method
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Heat rice according to packet directions.
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Toss lamb with 1 tablespoon of the oil in a bowl. Season with salt and pepper.
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Heat a large, non-stick frying pan over a medium heat. Add lamb. Cook, for about 3 to 4 minutes on each side, or until cooked to medium doneness. Remove. Rest, loosely covered with foil for 5 minutes. Thinly slice.
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Meanwhile, heat remaining oil in same, hot pan. Add onion, garlic, eggplant and zucchini. Cook, stirring occasionally, for about 12 minutes, or until tender.
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Stir in pesto. Add rice, capsicum and stock. Stir to combine. Bring to boil. Gently boil for about 5 minutes, or until liquid is evaporated. Add lamb. Cook, stirring for a further 2 minutes. Stir in parsley. Remove.
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Serve in bowls.
