Lamb, wild rice and apricot salad recipe
This quick & simple lamb dish with wild rice and apricot salad is a fuss-free, flavour-packed family recipe – just what you need at the end of a busy day to fuel the masses.
See method- Serves 4
- 40 mins to cook
- 507 calories / serving
Ingredients
- 2 lemons, juiced
- 3 tbsp olive oil
- 2 garlic cloves, finely chopped
- few sprigs fresh thyme, leaves picked
- 2 lamb leg steaks
- 250g basmati and wild rice
- 1 cinnamon stick
- 1 x 220g pack Tenderstem or purple sprouting broccoli
- 75g dried apricots, finely sliced
- 3 spring onions, roughly sliced
- 2 tbsp chopped fresh mint
Each serving contains
- Energy
- 2135kJ 507.0kcal
- Fat
- 17g
- Saturates
- 4g
- Salt
- 0.8g
- Sugars
- 10g
of the Reference intake
Carbohydrate 58.3gProtein 31.1gFibre 5.4g
Method
- Make a marinade by combining the juice of 1 lemon, 2 tbsp oil, the garlic and the thyme leaves in a bowl. Add the lamb steaks and season well. Turn to coat, then set aside. Preheat the grill to medium-high.
- Bring a large pan of salted water to the boil. Add the rice and cinnamon stick. Simmer for 20-25 mins, or until tender.
- When the rice has 10 mins left to cook, put the lamb on the rack of a grill pan. Toss the broccoli in the marinade and arrange around the lamb. Grill for 3 mins and turn the broccoli. Grill for a further 3 mins, then transfer the broccoli to a large serving bowl. Turn the lamb, then grill for a further 3 mins for medium meat and 6 minutes for well done.
- Slice the lamb thinly, add to the broccoli in the bowl with the dried apricots, spring onions and mint. Drain the rice and toss through the other ingredients with the remaining oil and lemon juice. Serve immediately.
- See more Salad recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
