Braised lamb cutlets with saffron rice

• Ingredients
• Nutrition

• 1 tablespoon olive oil
• 12 lamb cutlets, trimmed
• 1 teaspoon saffron threads (see variation)
• 1 brown onion, roughly chopped
• 1 1/2 cups uncooked SunRice White Long Grain Rice
• 2 cups Campbell's Real Stock Chicken
• 1 cup water 
• 1 cup green olives, stuffed with semi-dried tomatoes
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  • Method
  • Notes

  1. Step 1
     Preheat oven to 180°C. Heat oil in a large non-stick frying pan over high heat. Cook cutlets, in 3 batches, for 2 to 3 minutes each side or to preference. Remove from pan and set aside.
  2. Step 2
     Add saffron threads to frying pan and cook over high heat for 1 minute or until aromatic. Add onion and cook for 2 to 3 minutes or until just tender. Stir in rice. Add stock and water. Bring to the boil.
  3. Step 3
     Pour rice mixture into a greased 25cm baking dish. Top with lamb cutlets in a single layer. Cover tightly with lid or foil. Bake for 35 to 40 minutes or until all liquid is absorbed and rice is tender.
  4. Step 4
     Remove cutlets. Cover and keep warm. Stir olives into rice. Season. Spoon rice onto plates and top with cutlets. Serve with salad.