Pre-heat the oven to 400 degrees F. / 204 degrees C. Remove the tough part of the asparagus, place it on a baking tray, add half of the olive oil, save the rest for cooking. Bake for 15 minutes.
Step 2
While the asparagus cook, make the rice. Add the water and rice to a pot, bring to a boil and reduce to a simmer. Cover the pot and cook at low heat for 20 minutes. Fluff with a fork when done.
Step 3
Set asparagus and rice aside. Now make the lamb fingers. Add lamb, onion. spinach, mint, parsley, oregano, cumin, and olive oil to a food processor to make the lamb fingers. Mix until incorporated.
Want the full step-by-step guide and video tutorial?
Start your free trial in the Little Lunches app and get 500+ kid-approved recipes.
Get Recipe Ingredients
