Name: Grilled lamb with wintry rice salad
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: Middle Eastern
Ingredients: 2 red onions; 1 tsp cinnamon; 1 tbsp olive oil; 400g lean lamb steak; 140g wild and basmati rice; handful mint chopped; handful parsley chopped; 120g pack fresh pomegranate seeds; 50g chopped pistachio; 50g dried cranberries; juice ½ orange; juice ½ lemon

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Grilled lamb with wintry rice salad

Grilled lamb with wintry rice salad

Good Food team

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Serves 4

Easy

Prep: 20 mins

Cook: 30 mins

Plus cooling

A star rating of 4 out of 5.1 ratingRate

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A taste-packed and superhealthy supper. Leftovers are great for lunch, too

Healthy

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Smoky aubergine & coriander dip

A star rating of 4 out of 5.9 ratings

Ingredients

Nutrition

Units:

MetricUS

2 red onions
1 tsp cinnamon
1 tbsp olive oil
400g lean lamb

steak
140g wild and basmati rice
handful mint

chopped
handful parsley

chopped
120g pack fresh pomegranate

seeds
50g chopped pistachio
50g dried cranberries
juice ½ orange
juice ½ lemon

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Nutrition: per serving

kcal493
fat19g
saturates5g
carbs47g
sugars17g
fibre3g
protein36g
salt0.21g

low

Method

step 1

Grate 1 onion into a shallow dish, add the cinnamon and ½ tbsp olive oil, then mix. Place the lamb steaks in the dish, rub in the marinade, then cover and set aside while you make the rice.
step 2

Place the rice and 600ml water in a pan. Bring to the boil, then turn down and simmer, covered, until all the water has evaporated – about 20 mins. Take off the lid and cool. Finely chop the remaining red onion and mix into the rice along with the herbs, pomegranate, pistachios and cranberries. Finally mix in the orange and lemon juice, the remaining olive oil and season well.
step 3

Remove the lamb from the marinade, shaking off any excess. Griddle for about 5 mins on each side, depending on how you like your meat, and serve with a big spoonful of rice.

Recipe from Good Food magazine, November 2009

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A star rating of 4 out of 5.1 rating

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