GRIDDLED LAMB WITH WILD RICE SALAD
Pan-fried lamb cutlets pair beautifully with this colourful rice salad, studded with olives, diced tomatoes and toasted almonds
Provided by Good Food team
Categories Dinner
Time 45m
Number Of Ingredients 10
Steps:
- Cook the rice in boiling salted water following pack instructions. Drain and immediately run under cold water until the rice is completely cold.
- 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.
- 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.
- Pour the dressing over the rice salad and mix well. Top with the lamb cutlets and serve.
Nutrition Facts : Calories 634 calories, Fat 34 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 1.3 milligram of sodium
LAMB STEAKS WITH MOROCCAN SPICED RICE
Try these lamb steaks with a Moroccan flavour
Provided by Mary Cadogan
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Put the rice in a pan with water to generously cover, and add the stock cube or powder. Bring to the boil, then simmer for 10-12 mins, until the rice is tender. Drain well.
- Heat the grill and season the steaks or chops. Grill for 3-4 mins on each side until cooked to your liking.
- Meanwhile, heat the oil in a pan, add the onion and fry gently for 5 mins until lightly coloured. Add the garlic and pine nuts, then fry until the nuts are lightly toasted. Stir in the spices, then add the apricots and rice and mix well, heating everything through. Stir through the parsley or coriander and serve with the steaks or chops, adding the lemon wedges for squeezing over.
Nutrition Facts : Calories 635 calories, Fat 31 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 1.3 milligram of sodium
GRILLED LAMB WITH WINTRY RICE SALAD
A taste-packed and superhealthy supper. Leftovers are great for lunch, too
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 1h
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 493 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 0.21 milligram of sodium
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