Add ½ teaspoon of the peri-peri seasoning and oil to a small bowl, stir together to combine and brush over the lamb leg steak on both sides.
For the citrus dressing, combine all the ingredients in a bowl, lightly whisk together and set aside.
For the spicy rice, put the frozen and canned vegetables into a heatproof bowl. Cover with boiling water and set aside until required.
Heat a non-stick griddle or frying pan over moderate heat until hot. Add the lamb and cook for 6-8 minutes on each side, or until any meat juices run clear. Transfer to a warm plate to rest for 2-3 minutes.
Microwave the golden rice according to the packet instructions. Transfer 125g of the hot rice to a warmed bowl, drain the frozen vegetables and gently stir through the rice with ¼ or ½ teaspoon of the remaining peri-peri seasoning, to taste.
Slice the lamb and arrange in the bowl with the spicy rice and the steamed broccoli. Finish with a drizzle of the citrus dressing and fresh chillies before serving.
