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Barbecued lamb, brown rice and pumpkin salad with cranberry dressing
Barbecued lamb, brown rice and pumpkin salad with cranberry dressing
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Family-friendly BBQ lamb with brown rice and pumpkin salad.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 20.00 ml thyme leaves, chopped
  • 1kg butterflied lamb leg
  • 500g pumpkin, cut into wedges
  • 450g pkt Brand Microwaveable medium grain brown rice
  • 35g dried cranberry
  • 40.00 ml red wine vinegar
  • 36.40 gm extra virgin olive oil, extra
  • 2.50 gm ground cumin
  • 100g baby spinach leaves
  • 40.00 ml hazelnuts, toasted, chopped
Instructions:
  • In a large bowl, mix together the oil, garlic, and thyme. Season with salt and pepper, then add the lamb and coat evenly.
  • Preheat your barbecue grill or chargrill to medium-high heat. Cook the lamb for 5 minutes on each side for medium-rare or until it reaches your desired level of doneness. Transfer the cooked lamb to a plate and cover it with foil for 5 minutes to rest. Finally, thinly slice the lamb before serving.
  • Grill pumpkin until tender on both sides for about 4 minutes. Meanwhile, prepare rice in the microwave according to package instructions.
  • Mix cranberries, vinegar, extra oil, and cumin in a small jug. Combine pumpkin, rice, and spinach in a large bowl. Serve the rice mixture with lamb on top, drizzle with the dressing, and sprinkle with hazelnuts.

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