Braised lamb cutlets with saffron rice

Saffron adds a touch of elegance to the rice accompaniment of these succulent lamb cutlets.

• 1 tablespoon olive oil
• 12 lamb cutlets, trimmed
• 1 teaspoon saffron threads (see variation)
• 1 brown onion, roughly chopped
• 1 1/2 cups uncooked SunRice White Long Grain Rice
• 2 cups Campbell's Real Stock Chicken
• 1 cup water
• 1 cup green olives, stuffed with semi-dried tomatoes

Energy 2909kJ	Fat saturated 8.00g
Fat Total 30.00g	Carbohydrate sugars g
Carbohydrate Total 64.00g	Dietary Fibre -
Protein 41.00g	Cholesterol -
Sodium 1272.15mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 180°C. Heat oil in a large non-stick frying pan over high heat. Cook cutlets, in 3 batches, for 2 to 3 minutes each side or to preference. Remove from pan and set aside.

2. Step 2

   Add saffron threads to frying pan and cook over high heat for 1 minute or until aromatic. Add onion and cook for 2 to 3 minutes or until just tender. Stir in rice. Add stock and water. Bring to the boil.

3. Step 3

   Pour rice mixture into a greased 25cm baking dish. Top with lamb cutlets in a single layer. Cover tightly with lid or foil. Bake for 35 to 40 minutes or until all liquid is absorbed and rice is tender.

4. Step 4

   Remove cutlets. Cover and keep warm. Stir olives into rice. Season. Spoon rice onto plates and top with cutlets. Serve with salad.

Variation: Turmeric is an inexpensive, but inferior, substitute to saffron.