Spanish Lamb & Saffron Rice with Shishito Peppers & Romesco Mayo
Premium

Spanish Lamb & Saffron Rice

with Shishito Peppers & Romesco Mayo

45 MIN
$18.99/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

INGREDIENT IN FOCUS
Native to the Catalonia region of Spain, romesco sauce—a rich blend of roasted peppers, tomatoes, almonds, paprika, and more—is beloved for its tangy, smoky flavor and deep red color.

TECHNIQUE TO HIGHLIGHT
When slicing the lamb rack, use the rib bones as a guide. Place your knife between two bones and gently slice through the meat, following the direction of the bones so you don’t hit them.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    880 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Spanish Lamb & Saffron Rice with Shishito Peppers & Romesco Mayo
Title
  • 2 Frenched Racks Of Lambs
  • 1 cup Long Grain White Rice
  • 6 oz Shishito Peppers
  • 1 bunch Parsley
  • 1 Shallot
  • 6 Tbsps Romesco Sauce (Contains Almonds)
  • 1 oz Castelvetrano Olives
  • 2 Tbsps Sliced Roasted Almonds
  • 3 Tbsps Golden Raisins
  • ¼ cup Mayonnaise
  • 1 Tbsp Sherry Vinegar
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
  • 1 pinch Saffron
  • 2 Red, Yellow, Or Orange Bell Peppers
time-saving
tips & techniques
Roast the lamb
1 Roast the lamb

Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil. Pat the lamb dry with paper towels; season on all sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Place on the sheet pan, bone side down. Roast 27 to 29 minutes for medium (125°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 10 minutes.

*The USDA recommends cooking lamb until an instant-read thermometer registers a minimum temperature of 145°F. Roast the lamb 33 to 35 minutes to achieve this.

Cook & finish the rice
2 Cook & finish the rice

Once the lamb has roasted about 10 minutes, in a medium pot, combine the rice, saffron, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork; stir in the raisins. Cover to keep warm. 

Prepare the remaining ingredients
3 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Peel and thinly slice the shallot. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then large dice. Pit and roughly chop the olives. Roughly chop the parsley leaves and stems. Cut off and discard the stems of the shishito peppers; halve lengthwise. Thoroughly wash your hands, knife, and cutting board immediately  after handling.

Cook the vegetables
4 Cook the vegetables

While the lamb rests, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced shallot, diced bell peppers, and halved shishito peppers; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat; stir in the chopped olives. Taste, then season with salt and pepper if desired.

Finish & serve your dish
5 Finish & serve your dish

In a bowl, combine the romesco sauce and mayonnaise. Taste, then season with salt and pepper if desired. Slice the rested lamb between each bone. Serve the sliced lamb with the finished rice and cooked vegetables. Garnish the lamb with the romesco mayo, almonds, and chopped parsley. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Roast the lamb
1 Roast the lamb

Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil. Pat the lamb dry with paper towels; season on all sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Place on the sheet pan, bone side down. Roast 27 to 29 minutes for medium (125°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 10 minutes.

*The USDA recommends cooking lamb until an instant-read thermometer registers a minimum temperature of 145°F. Roast the lamb 33 to 35 minutes to achieve this.

2 Cook & finish the rice

Once the lamb has roasted about 10 minutes, in a medium pot, combine the rice, saffron, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork; stir in the raisins. Cover to keep warm. 

Cook & finish the rice
Prepare the remaining ingredients
3 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Peel and thinly slice the shallot. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then large dice. Pit and roughly chop the olives. Roughly chop the parsley leaves and stems. Cut off and discard the stems of the shishito peppers; halve lengthwise. Thoroughly wash your hands, knife, and cutting board immediately  after handling.

4 Cook the vegetables

While the lamb rests, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced shallot, diced bell peppers, and halved shishito peppers; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat; stir in the chopped olives. Taste, then season with salt and pepper if desired.

Cook the vegetables
Finish & serve your dish
5 Finish & serve your dish

In a bowl, combine the romesco sauce and mayonnaise. Taste, then season with salt and pepper if desired. Slice the rested lamb between each bone. Serve the sliced lamb with the finished rice and cooked vegetables. Garnish the lamb with the romesco mayo, almonds, and chopped parsley. Enjoy!