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

  • Prep:10 mins
    Cook:35 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 634
  • fat 34g
  • saturates 8g
  • carbs 49g
  • sugars 4g
  • fibre 3g
  • protein 31g
  • salt 1.3g


  • 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


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.


  1. Cook the rice in boiling salted water following pack instructions. Drain and immediately run under cold water until the rice is completely cold.

  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.

  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.

  4. Pour the dressing over the rice salad and mix well. Top with the lamb cutlets and serve.

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