ROAST LEG OF LAMB, SAVOURY RICE & GREEN BEANS

1. For the Lamb: Preheat an oven to 180˚C. 2. Heat a large frying pan over medium heat and seal the lamb in the pan for ± 5 minutes on each side or until golden brown. Remove from the pan and set aside. 3. Add the onions and carrots to the pan and fry for ± 5 minutes, stirring occasionally. 4. Add the chopped tomatoes, garlic and water and mix through. Pour into an oven dish. 5. Season the lamb with the Fiesta BBQ Spice and place on top of the vegetables. Cover with foil. 6. Place into the oven and cook for ± 1½ hours. Remove the foil and return to the oven uncovered and cook for a further 20 - 30 minutes or until tender. 7. For the Savoury Rice: Heat the oil in a large pot and fry the onions until soft and transparent. Add the tomato and peppers and fry for ± 2 minutes. 8. Add the water and Savoury Rice R/P and mix through. 9. Place the cooked rice in a colander over a pot of boiling water and steam for 8 - 10 minutes. Add the steamed rice to the onion and pepper mixture. 10. For the Garlic & Herb Buttered Green Beans: Mix the Garlic & Herb Sprinkle into the melted butter. 11. Heat a pan over medium heat and add half of the butter. Add the green beans and sauté until cooked, but crisp and bright green. 12. Spoon the savoury rice into a serving dish, and top with the roasted lamb and sautéed green beans (drizzle with remaining butter mixture).