Friday, June 3, 2011

Lamb shank with saffron rice and roasted veggies

Lamb shank


Lamb shank (Cleaned and trimmed)
1 teaspoon red chili powder
1 teaspoon Italian seasoning
1 teaspoon chili flakes
1 teaspoon salt
1 teaspoon black pepper


Combine seasonings in a small bowl
Season lamb shank with combined seasoning
Place in the oven and grill @ 360 degrees till done
Remove and let rest before serving

Saffron rice


4-5 strands of saffron (Steep in heated cut of water for 5 minutes)
1 cup parboiled rice
1 1/2 water
1 teaspoon water
salt to taste


Combine ingredients in a pot
Add cup of steeped saffron and bring to a boil
Cover and simmer cook for 20-25 minutes
Fluff with fork and serve

Roasted Veggies


1 Zucchini
1 Squash
1/2 corn kernel
1/2 cup sliced onion
1/2 cup tomato chunks
2 teaspoon chopped parsley
salt and black pepper to taste
2 tablespoon olive oil

Combine ingredients in a skillet or saucepan
Roast ingredients at medium heat while gently stirring till slightly shared
Remove and serve with a little drizzle of olive oil, salt and black pepper.

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