Lamb with Jewelled Rice

Lamb with Jewelled Rice

Prep: 12 mins Cook: 8 -10 mins
Serves : 2
Who needs a “Braai-Master” with tongs, when with just a few shakes the delicious braai taste becomes the instant hero?

Lamb with Jewelled Rice


  • 2 lamb neck fillets (2x120g)
  • 5g (1 tsp) Braai Flavour Shaker
  • 1 tbsp. olive oil
  • 1 cup of basmati rice
  • 1 tbsp. olive oil
  • 1 tsp ground turmeric
  • Juice of half a lemon
  • 100g Pomegranate seeds
  • 25g dried cranberries
  • 1 large handful of fresh chopped parsley
  • 10 leaves of fresh mint
  • 100g Full fat Greek yogurt
  • 25ml of Medium Peri-Peri sauce
Lamb with Jewelled Rice

Cooking Instructions


Remove any excess fat from the lamb neck fillets.


Heat a pot over a medium to high heat add 1 tablespoon of olive oil then add you rice cook for 2 minutes to lightly toast the rice, then add 2 cups of boiling water, reduce heat to a simmer then cook until all the water has evaporated, turn off the heat and cover with a clean folded tea towel, allow to steam for 10 minutes.


Heat a frying pan that can go in the oven over a high heat, add a teaspoon of oil to the pan, brown off the lamb necks, roll the lamb in the Peri-Peri rub to coat, then transfer to the oven for 8-10 minutes, remove and rest for 5 minutes.


Mix the rice with other salad ingredients except the yogurt.


Mix the yogurt with the Peri-Peri sauce.


Place rice salad in the middle of the plate, slice the lamb and put on top, finish with the yogurt.

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