Name: Mediterranean lamb rice salad
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 1
Cuisine: european
Ingredients: 300.00 gm Basmati rice; 400g lamb backstrap; olive oil; ground cumin; salt and cracked black pepper; 1 large carrot, grated; 62.50 ml slivered almonds, toasted; 50.00 ml currants; 82.50 ml coriander, roughly chopped; 1 tsp ginger, finely grated

Mediterranean lamb rice salad

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Prep Time:
35 minutes

Cook Time:
20 minutes

Total Time:
55 minutes

Portable and nutritious salad, perfect for lunch on-the-go!

Ingredients:

300.00 gm Basmati rice
400g lamb backstrap
olive oil
ground cumin
salt and cracked black pepper
1 large carrot, grated
62.50 ml slivered almonds, toasted
50.00 ml currants
82.50 ml coriander, roughly chopped
1 tsp ginger, finely grated

Instructions:

Prepare fragrant basmati rice as per package directions until it's tender. Cover and chill in the refrigerator.
Brush the lamb backstrap with olive oil and generously season both sides with ground cumin, salt, and cracked black pepper. Let it sit for 15 minutes to enhance the flavors.
Preheat a stovetop grill over high heat. Grill lamb for 3 minutes on each side, or until it reaches your preferred doneness. Allow it to rest covered for 5 minutes before slicing.
Combine the rice, carrot, almonds, currants, coriander, ginger, 2 tablespoons of olive oil, salt, and cracked black pepper in a bowl. Serve the rice salad on four plates and arrange the lamb on top.

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