Mediterranean Lamb & Lemon Rice

Lamb Steak:

Lamb steak was already marinated in the package so after bringing lamb to room temperature, I just cooked it, searing it in a cast iron pan on top of the stove. I checked the internal temperature and removed lamb steak at 145 F and let it rest for 15 minutes before serving.

Lemon Rice:

1 cup brown or long grain white rice
1 lemon juice and zest
1 teaspoon dried basil
1 teaspoon turmeric
1 teaspoon salt
3 stalks celery chopped
3 carrots chopped

I prepared the rice ingredients the day before. Steam chopped celery till soft and set aside. Steam chopped carrots set aside. Soak brown rice for 15 minutes and rinse several times. Soaking and rinsing helps remove some of the starch so fried rice isn't sticky. To cook rice add 2 cups of water in pan along with the lemon zest, juice, basil, turmeric and salt. Rice cooks in about 30 minutes. Remove rice from heat and let sit for 10 minutes, this aids in a fluffy rice. Let rice come to room temperature and refrigerate steamed vegetables and rice till the next day. Take vegetables and rice out of refrigerator one hour before using to bring them to room temperature. Saute rice ingredients to warm them before serving.

I scooped up the rice in a half cup measuring cup and flipped it down on the plate and topped with some fresh parsley. Place rested lamb steak on plate and enjoy. I was kind of wishing I had some minte jelly but didn't have any but lamb was still tasty and most. Another delicious meal. Enjoy!