Griddled lamb with wild rice salad

New way to enjoy lamb at only EUR 4.81 per serving.

Serves  4
Prep     10 mins
Cook    35 mins

Dificulty  EASY
The number of portions of fruit and/or veg contained in a serving: .1 of 5 a day
Gluten free
Not suitable for freezing

PER SERVING 634 kcals, protein 31g, carbs 49g, fat 34g, sat fat 8g, fibre 3g, sugar 4g, salt 1.3g

INGREDIENTS

250g/9oz basmati & wild rice
4 tbsp olive oil
2 tbsp white wine vinegar
1 garlic clove, crushed
½ tsp ground cumin
75g/2½oz whole almonds
4 ripe tomatoes, diced
100g/4oz mixed black and greenolives, marinated in garlic and oil (see tip, right), halved
handful flat-leaf parsley, chopped
4 lamb cutlets

METHOD

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.

TIP :  Choose olives from the deli counter marinated in oil and garlic. Or make your own: coat olives in
good-quality olive oil and add a few finely chopped garlic cloves.