Griddled Lamb With Wild Rice Salad Recipes

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GRIDDLED LAMB WITH WILD RICE SALAD



Griddled lamb with wild rice salad image

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

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

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

WILD RICE SALAD



Wild Rice Salad image

Provided by Claire Robinson

Time 41m

Yield 6 servings

Number Of Ingredients 6

1 (6-ounce) package long-grain and wild rice
2 tablespoons lemon infused olive oil
1/2 orange, zested and juiced
2 green onions, white and green parts
1/2 cup grape tomatoes
Kosher salt and freshly ground black pepper

Steps:

  • Prepare the rice according to package directions without the package of seasoning. Set aside to cool to room temperature.
  • In a large bowl combine the onions and tomatoes. Whisk together the oil, orange zest and juice and salt and pepper, to taste, in a small bowl. Pour the oil mixture over onions and tomatoes and add the cooled rice. Toss to combine, then cover the bowl and refrigerate until ready to serve. Can be served cold or at room temperature.

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