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Lamb steak with fig and carrot rice salad
Lamb steak with fig and carrot rice salad
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Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Healthy lamb and spinach rice bowl.
Ingredients:
  • 300g (1 1/2 cups) brown rice
  • 1 large carrot, peeled, cut into 1.5cm pieces
  • Olive oil spray
  • 5.00 gm ground cumin
  • 4 (about 420g) lamb leg steaks
  • 2 tsp finely grated orange rind
  • 42.00 gm fresh orange juice
  • 1 tsp grated fresh ginger
  • 6 dried figs, coarsely chopped
  • 125.00 ml chopped fresh continental parsley
  • Baby spinach leaves, to serve
Instructions:
  • Preheat oven to 220°C. Boil rice in a saucepan for 20 minutes until tender. Rinse with hot water, then drain and transfer to a large bowl.
  • Prepare a baking tray with non-stick baking paper and lay the carrot slices on it. Lightly spray the carrots with olive oil, sprinkle with half the cumin, and toss to coat evenly. Bake in the oven for 20 minutes until tender. While the carrots are baking, season the lamb with the remaining cumin, pepper, and a light spray of olive oil. Cook the lamb in a large non-stick frying pan over medium-high heat for 2-3 minutes on each side for medium doneness. Rest the lamb covered with foil for 3 minutes before serving. Repeat the process with the remaining lamb slices.
  • Combine the carrot, orange rind, orange juice, ginger, fig, and parsley with the rice. Gently mix together. Plate with lamb, rice mixture, and spinach, then serve.

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