recipe: Cinnamon Lamb with Fragrant Rice

This recipe is very easy, and it seemed to please our guests, so I can only assume it was good. I personally really like lamb and this spice mix worked really well.

Serves 4: 4 lamb steaks, 1 lemon - juice and zest, 1/2 tsp cinnamon, 1 tsp olive oil, salt & pepper, 1 cup basmati rice, 2 cups baby spinach, 2 tsp olive oil, 1 onion chopped, 2 garlic cloves crushed, 1 chicken stock cube, 600 ml water, 1 long red chili finelly chopped, salt & pepper

1. In a bowl mix lemon zest, 1 tsp olive oil and the cinnamon. Rub the lamb steaks and let marinate for at least half an hour.
2. Pre heat your oven grill.
3. Heat another tsp olive oil in a sauce pan, add onion and cook until soft, add 1 garlic clove, rice, spinach, stock cube and water. Bring to a boil, reduce heat, cover and let simmer for about 10 - 15 minutes, or until rice is cooked. Season and set aside;
4. Place lamb steaks on the grill and cook for about 5 minutes each side (it depends on your oven, so beware of cooking times);
5. In a fry pan, heat the remaining olive oil, add the remaining garlic cloves, chili and lemon juice. Cook until it gets a bit syrupy;
6. Divide rice among plates, top with lamb steaks and drizzle with the chili/lemon sauce;

I thought the rice was divine with the topping!