This Friday Foods could be your chance to try something a little different to add into your recipe book! It combines savoury and fruity flavours to make a delicious light dish for these summer days.
Grilled lamb with fruity rice salad (derived from Easy Cook)
Serves 4
2 red onions
1 tsp cinnamon
1 tbsp olive oil
400g lean lamb steak
140g rice
handful of mint, chopped
handful of parsley, chopped
120g pack pomegranate seeds
50g chopped pistachios
50g dried cranberries
1/2 orange, juiced
1/2 lemon, juiced
Grate one onion into a shallow dish, add the cinnamon and 1/2 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.
I used a rice cooker to make my rice to help save time, but you can also make your rice according to the pack instructions. While letting the rice cool, finely chop the onion and mix it into the rice along with the herbs, pomegranate, pistachios and cranberries. 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 minutes on each side, depending on how you like your meat, and serve with the rice.
xx Hannah
Idealistic Iowan 