Moroccan Baked Lamb with Saffron Rice

Difficulty (1-5): 4

Prep Time:

Cooking Time:

Serves: 2

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  1. Preheat the oven to 200°C, gas mark 6.
  2. Mix the lamb with the harissa, cumin and lemon zest and marinate for 10 minutes.
  3. Heat the oil in a large frying pan and fry the lamb for 3-4 minutes.
  4. Stir in the lemon juice and olives. Meanwhile, place the rice, chickpeas and saffron in a Moroccan tagine or casserole dish and pour over the stock.
  5. Top with the lamb mixture, cover and bake for 1 hour or until the liquid is absorbed and the lamb is tender.


For a vegetarian option, replace the lamb and fry 1 chopped onion in oil with the harissa and add 1 diced aubergine and 500g diced butternut squash and replace the lamb stock for vegetable stock


  • 240g Tilda Pure Basmati rice
  • 600g diced leg of lamb
  • 1 tbsp harissa (25g)
  • 1 tsp ground cumin
  • Zest and juice of 1 lemon
  • 1 tbsp oil
  • 50g pitted black olives, sliced
  • 400g can chickpeas, drained Pinch saffron
  • 600ml hot lamb stock

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