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Grilled lamb with wintry rice salad

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

  • Prep: 20 mins
    Cook: 30 mins
    Plus cooling
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 493
  • Carbohydrates 47
  • Saturated Fat 5
  • Sugar 17
  • Protein 36
  • Fat 19
  • Fibre 3
  • Salt 0.21

Nutrition per serving

  • Calories 493
  • Carbohydrates 47
  • Saturated Fat 5
  • Sugar 17
  • Protein 36
  • Fat 19
  • Fibre 3
  • Salt 0.21

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 pistachios
  • 50g dried cranberries
  • juice ½ orange
  • juice ½ lemon

Method

  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.

  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.

  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.

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