Lamb rump, fillet, rack or leg steaks can be used in place of the shortloin
The rice can be prepared ahead of time, pressed into timbale moulds or similar and reheated using a steamer, microwave or in a slow oven on a baking tray covered with tinfoil to prevent the rice drying out
The marinade can also be made ahead of time, and would be equally suited to beef as well as lamb.
Serves 6