Ingredients
Equipment
Method
- In a large pot, bring 500 ml of water to a boil. Add the brown rice and a pinch of salt. Reduce heat to low, cover, and simmer for 30 minutes until tender. Fluff with a fork and set aside.
- In a mixing bowl, combine honey, Dijon mustard, olive oil, salt, and pepper. Add the diced lamb, ensuring each piece is well-coated, and let it marinate for at least 10 minutes.
- Preheat the oven to 200°C (390°F). Place the diced potatoes on a baking tray, drizzle with olive oil, salt, and pepper. Roast for 25 minutes or until golden brown and tender.
- In a large pan over medium-high heat, add the marinated lamb. Sear for about 8-10 minutes until browned on the outside and cooked to your desired doneness (medium rare is around 60°C / 140°F).
- Once the lamb is cooked, toss in the cherry tomatoes and arugula. Stir for 2-3 minutes until the tomatoes are slightly softened and the arugula has wilted.
- On each plate, create a bed of brown rice, topped with the lamb and vegetable mix. Finish with fresh parsley and a sprinkle of sesame seeds for an added crunch.
Nutrition
Notes
Chef’s Tip: Feel free to swap lamb for chicken or turkey if you're in the mood for something lighter! If you have any leftover rice, it can be stored in the fridge for up to 3 days, making it perfect for lunchbox meals. Add a dash of lemon juice right before serving to brighten the flavors. Enjoy your culinary adventure!