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Lamb & Pecan Pilaf

Preparation 25 minutes
Cook 45 minutes
Total time 1 hour 10 minutes

  • 750g pumpkin, peeled, deseeded, cut into 1cm pieces
  • Olive oil cooking spray
  • 1 ½ tbsp olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • Pinch cayenne pepper
  • 1 ½ cups basmati rice, rinsed
  • 2 ½ cups chicken stock
  • 1 cup frozen peas
  • 2 x 165g Gravox Lamb & Rosemary Gravy
  • 100g baby spinach leaves
  • 2 x 200g lamb back straps
  • 1/3 cup chopped pecans, toasted
  • Flat leaf parsley leaves to garnish

Made With Gravox
  1. Pre-heat oven to 200c. Line a large baking tray with baking paper. Place pumpkin, in a single layer, on tray. Spray with oil and season with salt and pepper. Bake for 15-20 minutes or until tender.
  2. Meanwhile, heat 1 tbsp of oil in a large, heavy-based saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 6-7 minutes or until onion is tender. Add coriander, cumin and cayenne pepper. Cook, stirring, for 1 minute or until aromatic.
  3. Add rice and stock to pan. Increase heat to high. Bring to the boil. Reduce heat to low. Simmer covered for 10 minutes. Add peas and Gravox Lamb & Rosemary Gravy. Cover and simmer for 3-4 minutes or until rice is tender and liquid mostly absorbed. Gently fold in spinach leaves. Remove pan from heat. Cover.
  4. Meanwhile, heat remaining oil in a frying pan over medium heat. Season both sides of lamb with salt and pepper. Cook for 3 minutes each side for medium or until cooked to your liking.
  5. Heat remaining packet of Gravox Lamb & Rosemary Gravy according to packet instructions.
  6. Thinly sliced lamb. Add pumpkin, pecans and lamb to rice mixture. Stir to combine. Garnish with parsley and serve with extra Gravox Lamb & Rosemary Gravy.