Griddled lamb with wild rice salad
- Preparation and cooking time
- Serves 4
- STEP 1
Cook the rice in boiling salted water following pack instructions. Drain and immediately run under cold water until the rice is completely cold.
- STEP 2
Meanwhile, put the oil, vinegar, garlic and cumin in a screw-top jar. Season generously and shake well to mix. Toast the almonds in a small frying pan, stirring, for 1-2 mins. Cool, then roughly chop.
- STEP 3
Mix the rice with the almonds, tomatoes, olives and parsley. Heat a griddle pan and season the lamb well. When the pan is hot, cook the lamb, turning occasionally, for 7-8 mins. Remove from the pan, cover with foil and leave to rest for 2 mins.
- STEP 4
Pour the dressing over the rice salad and mix well. Top with the lamb cutlets and serve.