Grilled lamb with wintry rice salad

30-60 minutes 4 servings 600 kcal or less basmati rice cinnamon cranberries cranberry easy recipes family recipes healthy lamb lamb lemon lemons mains midweek recipes mint olive oil orange oranges over an hour parsley pistachio pistachios pomegranate pomegranates red onion red onions superhealthy recipes winter salad

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Source

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 pistachio

50g dried cranberries

juice ½ orange

juice ½ lemon

Method

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.