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One-pot smoky lamb and rice

One-pot smoky lamb and rice


Caramelised lamb steaks and paprika flavoured rice is all done in one pan – so it's an easy job for whoever does the washing up!

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    3121kj 745kcal
  • Fat
    High 49%
  • Saturates
    High 55%
  • Sugar
    Low 10%
  • Salt
    Low 6%

% of adult’s reference intake | Carbohydrates per serving : 53g


  • 320g pack Co-op British lamb leg steaks
  • 1½ tbsp Co-op olive oil
  • 1 sprig rosemary
  • 2 garlic cloves, lightly bashed
  • 1 red onion, thinly sliced
  • 1 tbsp paprika
  • 1 tsp each cumin and oregano
  • 330g pack Co-op cherry tomatoes, halved
  • 1 courgette, grated
  • 1 tbsp red wine vinegar
  • 250g pack Co-op microwave basmati rice
  • Coriander, to serve


  1. Rub the lamb steaks all over with half the oil
  2. Heat a deep nonstick pan over a medium heat, add the rosemary and garlic, then cook the lamb steaks for 3-4 mins on each side, until caramelised
  3. Set aside and cover with a clean tea towel to rest
  4. Heat the remaining oil in the same pan, scraping all the bits up from the bottom with a wooden spoon
  5. Stir in the onion and cook for 3-4 mins, until just beginning to soften, then stir in the spices
  6. Add the tomatoes and courgette and cook for 8-10 mins, stirring occasionally, until the tomatoes are starting to burst
  7. Stir in the red wine vinegar and bubble for 1 min
  8. Remove the garlic and rosemary, then add the rice and cook for 2 mins, stirring
  9. Place the lamb chops back on top, cover with a lid and heat through for 3-4 mins
  10. Sprinkle with coriander to serve

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