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Griddled lamb with wild rice salad

Griddled lamb with wild rice salad

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Rating: 4 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Pan-fried lamb cutlets pair beautifully with this colourful rice salad, studded with olives, diced tomatoes and toasted almonds

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal634
fat34g
saturates8g
carbs49g
sugars4g
fibre3g
protein31g
salt1.3g
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Ingredients

Method

  • 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.

RECIPE TIPS
DIY DELI OLIVES

Pick up marinated olives from the deli counter or make your own: coat olives in good-quality olive oil and add a few finely chopped garlic cloves.

Goes well with

Recipe from Good Food magazine, September 2014

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Overall rating

Rating: 4 out of 5.1 rating

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