Lamb, wild rice and apricot salad

Lamb, wild rice and apricot salad recipe

2 ratings

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
  • 507 calories / serving
  • Healthy

Ingredients

  • 2 lemons, juiced
  • 3 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • few sprigs fresh thyme, leaves picked
  • 2 lamb leg steaks
  • 250g (8oz) basmati and wild rice
  • 1 cinnamon stick
  • 1 x 220g pack Tenderstem or purple sprouting broccoli
  • 75g (3oz) dried apricots, finely sliced
  • 3 spring onions, roughly sliced
  • 2 tbsp chopped fresh mint

Each serving contains

  • Energy

    2135kj
    507kcal
    25%
  • Fat

    17g 24%
  • Saturates

    4g 22%
  • Sugars

    10g 11%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 58.3g Protein 31.1g Fibre 5.4g

Method

  1. 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.
  2. Bring a large pan of salted water to the boil. Add the rice and cinnamon stick. Simmer for 20-25 minutes, or until tender.
  3. When the rice has 10 minutes 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 minutes and turn the broccoli. Grill for a further 3 minutes, then transfer the broccoli to a large serving bowl. Turn the lamb, then grill for a further 3 minutes for medium meat and 6 minutes for well done.
  4. 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.

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