1 small (150g) red capsicum
1/4 cup (150g) long-grain white rice l1/2 CUPS (325ml) water 1/2 teaspoon salt lOOg frozen broad beans, cooked, peeled 1/2 cup (40g) flaked almonds, toasted
2 tablespoons roughly chopped fresh coriander leaves
3 teaspoons sumac
2 tablespoons olive oil
Quarter capsicum, remove seeds and membranes. Roast under grill or in very hot oven, skin-side up, until skin blisters and blackens. Cover capsicum in plastic or paper for 5 minutes, peel away skin; slice capsicums into 1cm pieces.
Bring rice, water and salt to boil in medium pan; simmer, covered, for about
10 minutes or until rice is tender. Remove from heat. Toss capsicum and rice in large bowl with beans, almonds, coriander and sumac. [Can be made ahead to this stage. Cover; refrigerate overnight or freeze.] Spread a quarter of vegetable-rice seasoning inside boned cavity of lamb; spread another quarter seasoning down centre of lamb. Roll from short side to enclose seasoning; secure lamb with skewers, tie with kitchen string at 2cm intervals. Shape any remaining seasoning into a log; wrap in oiled foil, twist ends to secure. Place lamb on wire rack in large baking dish, brush with oil.
Bake, uncovered, in moderate oven
1 hour. Place seasoning log on wire rack with lamb; cook lamb, uncovered, for another 30 minutes. Cover lamb loosely with foil; stand 20 minutes before carving.
Roasted Capsicum and Broad Beans
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