• 450g long grain rice
  • 5 tablespoons olive oil
  • 1 red onion, peeled and finely chopped
  • 3 garlic cloves, peeled and chopped
  • 1 lemon
  • 4 teaspoons fresh rosemary, chopped
  • 650ml hot chicken stock
  • 8 New Zealand lamb cutlets or chops
  • 3 anchovy fillets
  • 3 cornichons or small gherkins
  • 1 teaspoon baby capers
  • 2 large handfuls fresh flat leaf parsley
  • Rocket salad, to serve


  1. 1

    Put the rice in a bowl and cover with water. Set aside.

  2. 2

    Heat 1 tablespoon of the oil in a heavy-based saucepan and saute the onion and 2 of the garlic cloves for a few minutes until softened. Add the drained rice, grate in the lemon zest and stir in the rosemary until all combined.

  3. 3

    Pour over the boiling stock, bring to a very, gentle simmer, cover and cook on the lowest heat for 16-18 minutes, until all the liquid is absorbed. Turn the heat off and leave covered whilst you cook the lamb.

  4. 4

    Season the cutlets well 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.

  5. 5

    Meanwhile make the salsa: whiz together the remaining garlic clove, the anchovies, cornichons, capers, and parsley, with the juice of half the lemon and the remaining 4 tablespoons of olive oil in a food processor (or use a pestle and mortar). Season and set aside.

  6. 6

    Season the rice and separate the grains with a fork and serve with the cutlets. Spoon over the salsa and enjoy with a rocket salad.

  7. 7

    Cook's tip: It is important to taste and season the salsa for the right balance of flavours as you may want to add a touch more lemon juice to get the right acidity.   

  8. 8

    *All information included in this recipe has been provided by New Zealand Lamb.

Nutritional Details

Each serving provides
  • Energy 2575kj 615kcal 31%
  • Fat 28.1g 40%
  • Saturates 6.3g 32%
  • Sugars 2.7g 3%
  • Salt 0.6g 10%

% of the Reference Intakes

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