Passion for Food Series: One-Pot Lamb & Rice Bake


Our lamb & rice bake is deliciously comforting, nutritious and suitable for the whole family to enjoy. This quick-to-prepare recipe is ideal for those of you who want a nutritious meal without the fuss. An attribute to this recipe is that it is all cooked in one pot, reducing the amount of clean up. This lamb & rice bake is perfect for batch cooking and can be personalized by adding in your favourite vegetables and spices.


  • 4 Leg Lamb Chops​
  • 200g Wholegrain Rice​
  • 1 Aubergine​
  • 2 Shallots​
  • 1 Roasted Red Pepper (from jar/tin)​
  • 15g Coriander​
  • 1 tablespoon Smoked Paprika​
  • 1 tablespoon Ground Cumin​
  • 500ml Chicken Stock


  1. Season the lamb chops with smoked paprika & cumin, allow to rest for at least 30 minutes​.
  2. Chop the aubergine, shallots, roasted red pepper and coriander​.
  3. In an oven proof pot/pan, heat 1 tablespoon vegetable oil at a high heat.
  4. Add the seasoned lamb chops and brown quickly on both sides​.
  5. Once browned, move to one side and lower the heat of the pot​.
  6. Add the chopped aubergine, shallots, red pepper and stir well to ensure all is coated by the remaining oil.
  7. Cook for 3-4 minutes​.
  8. Add the wholegrain rice and stir through the vegetables.
  9. After 1-2 minutes, add the stock and stir well.
  10. Add the lamb chops on top of the rice and veg, cover and bake in oven at 160°C for 20 minutes or until the rice has soaked up all the stock​.
  11. Remove from oven, stir in the coriander and garnish with probiotic yoghurt.

Bon Appétit!

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