Mustard Lamb With Orange Rice Recipe

Name: Mustard Lamb With Orange Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ tablespoons Dijon mustard; 3 lamb cutlets, trimmed; 2 tablespoons plain flour; 20 g butter, chopped; 1 tablespoon olive oil; ⅔ cup chicken stock; 1 orange, juice and zest of, finely grated; ¼ cup basmati rice, rinsed; ⅓ cup chicken stock; 4 (25 g) dried pitted dates, thinly sliced; 1 tablespoon chopped chives; 1 tablespoon roasted hazelnuts, chopped

Servings: persons

1 ½ tablespoons Dijon mustard
3 lamb cutlets, trimmed
2 tablespoons plain flour
20 g butter, chopped
1 tablespoon olive oil
⅔ cup chicken stock
1 orange, juice and zest of, finely grated
¼ cup basmati rice, rinsed
⅓ cup chicken stock
4 (25 g) dried pitted dates, thinly sliced
1 tablespoon chopped chives
1 tablespoon roasted hazelnuts, chopped

1
Make orange rice: Strain orange juice.
2
Place orange rind, rice, stock, and 1/3 cup orange juice in a microwave-safe rice cooker or bowl.
3
Cover with lid or 2 layers of plastic wrap.
4
Microwave on high (100%) for 3 minutes, then on medium (50%) for 5 to 6 minutes.
5
Stir in dates.
6
Cover.
7
Set aside for 5 minutes to absorb remaining liquid.
8
Meanwhile, spread half the mustard over both sides of lamb.
9
Coat both sides of lamb in flour.
10
Heat butter and oil in a frying pan over medium-high heat until sizzling.
11
Add lamb.
12
Cook for 2 minutes on each side or until light golden.
13
Remove to a plate.
14
Cover.
15
Add stock and remaining mustard to pan.
16
Cook, stirring, for 1 to 2 minutes or until mixture comes to the boil.
17
Return lamb to pan and turn to coat.
18
Reduce heat to medium-low.
19
Simmer, uncovered, for 3 minutes or until sauce thickens slightly.
20
Stir chives and hazelnuts into rice mixture and season with salt and pepper.
21
Spoon rice onto plate.
22
Top with lamb.
23
Spoon over sauce and serve.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ½ tablespoons Dijon mustard, 3 lamb cutlets, trimmed, 2 tablespoons plain flour, 20 g butter, chopped, and more.

Yes, Mustard Lamb With Orange Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mustard Lamb With Orange Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions