Easy Scotch Lamb Pilaf

How it's done:

• Heat half the oil in a frying pan and fry the onion, stirring for 2 minutes.

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• Add the lemon juice, lower the heat, cover and gently cook for 15 minutes until softened and pink.

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• Turn off the heat, add the lemon rind, apricots, cinnamon and a little seasoning, re-cover and leave to stand.

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• Put the lamb in a bowl and mix in the cumin, honey and a little seasoning.

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• Heat the remaining oil in a frying pan and stir fry the lamb for 6-7 minutes until just cooked through. Cover and leave to stand whilst finishing the pilaf.

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• Add the quinoa and lentils to the fruity onion mixture. Stir, and heat for 3-4 minutes until thoroughly hot. Then mix in the lamb, and heat through for a further 1 minutes.

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• Add to serving plates and sprinkle with mint and pomegranate seeds to garnish.

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• Accompany with low fat natural yogurt and fresh lemon.

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