Spring lamb with lyok herbs and Pilau rice (3-4 ppl)

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Easter on a plate: melt-in-your mouth lamb cooked slowly for good four hours, served over our aromatic Pilau rice. 

The 'lyok' sauce that marinates the meat originates in the south of Ukraine. Normally a herby and garlicky paste that gets added to soups and broths, here we turn it into this vivacious dressing (Olia Hercules has a beautiful lyok recipe in her book "Summer Kitchens"!). 

The pilau rice is baked in the oven, so that every grain is separated, with the addition of dill seed (more earthy than the dill leaves) and naturally sweet carrots.

Size: a box contains apprx 600 g of cooked rice and 450 g of the lamb with a sauce.

How to warm up: In the pre-heated 180C oven (160C fan-assisted) for 20 mins until pipping hot.  Or in a saucepan on the stove top. Note that you may want to add a splash of water to moist the dish a little.

How to store: in the fridge for up to 4. Do not freeze.

Ingredients: leg of lamb; lyok: tarragon, parsley, dill, thyme, white wine vinegar, garlic, sugar, olive oil, salt, pepper; pilau: basmati rice, garlic, dill seeds, dry parsley, carrots, olive oil, salt. 

Allergens: none (for allergen descriptions please see our policy).