Name: Griddled lamb with wild rice salad
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 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

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Griddled lamb with wild rice salad

Griddled lamb with wild rice salad

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 35 mins

A star rating of 4 out of 5.2 ratingsRate

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Pan-fried lamb cutlets pair beautifully with this colourful rice salad, studded with olives, diced tomatoes and toasted almonds

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal634
fat34g
saturates8g
carbs49g
sugars4g
fibre3g
protein31g
salt1.3g

Method

step 1

Cook the rice in boiling salted water following pack instructions. Drain and immediately run under cold water until the rice is completely cold.
step 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.
step 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.
step 4

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

RECIPE TIPS

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.

Recipe from Good Food magazine, September 2014

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A star rating of 4 out of 5.2 ratings

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