Stir-fried Lamb with Fruity Rice Pilaff

Featuring Newman’s Own® Maple & Mustard Dressing and Sticky BBQ Honey Marinade

Use sweet, tender lamb cut from the leg or shoulder for this dish and trim away any fat before cutting into strips.

Preparation time: 20 minutes (plus marinating)

Cooking time: 35 minutes

Serves: 4

Per serving: 605kcals, 27.4g fat, 5.5g saturated fat





20 oz (350 g) lean lamb, cut into strips
3 tablespoons Newman’s Own Sticky BBQ Honey Marinade

4 tbsp (45 ml) vegetable or sunflower oil
2 shallots, peeled and chopped
1 red pepper, deseeded and chopped
7 oz (200 g) mixed long grain and wild rice
About 3 cups (700 ml) chicken or vegetable stock
3 oz (75 g) pitted dates, chopped
3oz (75 g) no soak dried apricots, chopped
3 tbsp (45 ml) Newman’s Own Maple & Mustard Dressing
2 tbsp (30 ml) shelled pistachios, roughly chopped


1. Place the lamb in a bowl, add the marinade and stir until the strips of meat are coated. Cover and leave in a cool place for 2-3 hours.

2. For the pilaff, heat 2 tablespoons of the oil in a large pan, add the shallots and cook gently for 5 minutes until softened. Add the red pepper, cook for 2-3 minutes and then stir in the rice. Add about three-quarters of the stock, bring to the boil and simmer for about 20 minutes until the rice is tender. Add the remaining stock as necessary if the rice becomes dry before it is cooked.

3. Stir the dates, apricots and dressing into the pilaff and leave over a low heat whilst you cook the lamb.

4. Heat the remaining oil in a wok or large frying pan and when very hot add the lamb. Stir-fry over a high heat for 3 minutes.

5. Divide the pilaff between serving plates, top with the lamb and scatter over the pistachios.

Tip: If you prefer, you can stir-fry the lamb in two batches. It’s important that the meat is stir-fried over a high heat so it seals and browns but doesn’t overcook and dry out.

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