You will need for around 4 good serves:
Olive Oil and butter for sautéing together:
2 medium sized beetroot, peeled and small dice2 small parsnips, peeled and small dice1 leek, washed well, sliced in half lengthways and chopped500g of minced lamb1 cup of long grain rice2 tablespoons of chopped fresh coriander2 tablespoons of chopped fresh mintZest strips of half a lemon500mls of hot chicken stockBlack Pepper
Pre heat oven to 180° c or 160°c for a fan oven.
Melt butter and olive oil over a slow heat in a stove top/oven heavy duty casserole add the diced/sliced beetroot and leek and sauté for 10 minutes taking care not to burn, but rather sweat. Turn the heat up and add the minced lamb, stir well and break up any lumps and continue cooking until lamb is slightly browned. Add 1 cup of washed long grain rice, stir well and leave for a minute.
Add the hot stock, stir well and then stir though the herbs and lemon zest, and finish with a good grind of black pepper.
The pilaf can now be finished two ways. Leave the pot on a low heat, cover and cook slowly for about 25 minutes or place lid on dish and place in pre-heated oven for about 40 minutes. Either way take off heat or out of oven and let sit, covered for at least 5 minutes before taking the lid off, fluffing up and serving.