Griddled lamb with wild rice salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 250g basmati & wild rice
- 4 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 garlic clove, crushed
- ½ tsp ground cumin
- 75g whole almonds
- 4 ripe tomatoes, diced
- 100g mixed black and green olives, marinated in garlic and oil (see tip), halved
- handful flat-leaf parsley, chopped
- 4 lamb cutlets
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.
