- Lamb leg
- 1 dried apricots bag
- 1 ATLAS gyros spice mix bag
- 1 jasmine rice sachet
- 1 turmeric sachet*
- 1 ATLAS date syrup dressing tub
- 1 green capsicum
- 1 red capsicum
- 1 cucumber
- 1 red onion
- 1 parsley bunch*
Pantry staples: Salt, olive oil, cooking oil
Allergens: Onion, garlic
Specialised equipment: Sieve
Chef's note: In Israeli cuisine, date syrup is used to give a sweet flavour to savoury ingredients such as meat or vegetables. The dark brown syrup is extracted from dates.
* Use half of the turmeric provided.
* Parsley is to be split across other dishes so please read each recipe carefully.
1. Prepare the ingredients
Always read the recipe in full before you begin. Wash the vegetables. Dice the capsicum, cucumber and onion. Roughly chop the dried apricots. Pick some of the parsley leaves*. Cut the lamb into roughly 3cm pieces. Bring a saucepan of water to the boil.
2. Cook the turmeric rice
Wash the rice in cold water until the water runs clear. Add the rice and turmeric* to the boiling water and cook for 8 minutes or until cooked through. Stir often to stop the rice from sticking. Once cooked, strain through a sieve.
3. Make the Israeli salad
Reserve some of the smaller parsley leaves and finely slice the remaining. Combine the capsicum, onion, cucumber and the finely sliced parsley. Season to taste with salt and olive oil.
4. Cook the lamb
Combine the lamb with the gyros spice mix. Heat a splash of oil in a frying pan over medium-high heat. Add the lamb and cook for 3-4 minutes or until the outside is seared.
Chef’s tip: Combine any lamb juices from the pan with the date syrup dressing for extra flavour.
5. To serve
Divide the turmeric rice, Israeli salad and lamb between serving plates. Add the apricots to the turmeric rice and sprinkle with the remaining parsley leaves. Drizzle the date syrup dressing over the lamb.