Ingredients

• ¼ tsp coriander seeds
• ¼ tsp cumin seeds
• ¼ tsp coarsely ground black pepper
• ¼ tsp chilli flakes
• 1 orange
• zest and juice
• 1 slice bread
• 1 lamb leg steak
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 1 tbsp olive oil
• ½ onion
• chopped
• 1 tsp ground turmeric
• 150g/5½oz basmati rice
• washed and drained
• 100ml/3½fl oz double cream
• small handful fresh coriander leaves
• roughly chopped
• salt and freshly ground black pepper
• small bunch each fresh mint
• coriander
• flatleaf parsley and chives
• ½ tsp chilli flakes
• 3 tbsp olive oil
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the crusted lamb
• place the spices
• orange zest and bread into a food processor and pulse unti broken into crumbs. Add a squeeze of orange juice to bind if necessary.
• Rub the lamb with olive oil and season with salt and freshly ground black pepper.
• Heat an ovenproof frying pan and fry the lamb for two minutes on each side.
• Carefully press the breadcrumb mixture onto the top side of the lamb and transfer the pan to the oven for a further 4-6 minutes
• or until cooked to your liking. Set aside to rest for five minutes.
• For the risotto
• heat the olive oil in another non-stick frying pan and add the onion and turmeric. Sauté the onion until soft but not coloured.
• Add the basmati rice to the pan and fry for two minutes
• stirring continuously.
• Add the double cream to the rice and gently bring to the boil
• stirring regularly.
• Reduce the heat and simmer for 8-10 minutes
• or until the rice is tender.
• Stir in the fresh coriander and season with salt and freshly ground black pepper.
• For the mint and chilli oil
• place all the ingredients into a small food processor and blend to combine.
• To serve
• place the risotto onto a plate
• top with the lamb and drizzle over the mint and chilli oil.