Cinnamon & Sumac Lamb with cinnamon & rooibos rice

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Step 1

Add loose rooibos and cinnamon quill to pot with butter

Step 2

Keep pot on medium high heat until butter is melted

Step 3

Add the rice and stir ingredients through

Step 4

Add water to rice and bring to boil on medium high heat

Step 5

Reduce heat and leave rice to cook at a simmer for 10- 15 minutes

Step 6

Coat lamb with sumac, cinnamon, salt and olive oil. Leave to marinate 30-60 minutes

Step 7

Mix onions with sumac, cinnamon, salt and stock. Preheat oven to 200 C

Step 8

Heat oil in a pan on medium high heat. Fry the lamb shanks until browned on both sides

Step 9

Add the onion stock mix to pan and put pan in oven. Roast for 5 minutes