- 2 lamb back straps
- 1 tbsp Moroccan seasoning
- 1 large red onion, sliced
- ½ cup dried apricots, chopped
- 2 chicken stock cubes
Toss lamb back straps in Moroccan seasoning to coat lightly. Add the seasoned lamb to a heated, lightly oiled, large non-stick frypan and cook for about 3 minutes each side or until cooked to your liking. Remove from pan, set aside. Add onion to the same pan, sauté until tender, then add dried apricots and 2 cups long-grain rice and stir over heat for a further minute. Dissolve stock cubes in 1-liter hot water, add hot stock to the pan and bring to boil. Reduce heat and simmer uncovered for 15 minutes or until the liquid has been absorbed and rice is tender, stirring occasionally. Slice lamb and stir through the rice to heat through. Serve straight away, garnished with mint or coriander leaves.