Grilled Lamb With Wintry Rice Salad
This Middle Eastern-inspired dish combines tender lamb steaks with a flavorful blend of wild and basmati rice, fresh herbs, pomegranate seeds, pistachios, and cranberries. The juicy marinated lamb pairs beautifully with the fragrant rice salad, making it a colorful and delicious meal that's perfect for special occasions or a lovely family dinner.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
30M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 493 calories
- Fat Content: 19 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 47 grams carbohydrates
- Sugar Content: 17 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 36 grams protein
- Sodium Content: 0.21 milligram of sodium
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