Grilled Spiced Lamb with Wild Rice, Beetroot & Feta Salad

December 6, 2016

I am totally in love with this spiced lamb recipe, I've used lamb steaks and just enough warm spices to bring out those beautiful flavours but not overpower. Grilling is the simplest way to cook meat and I think it works really well with lamb because you get rid of some of the fat and gain the wonderful crispy bits. Make sure you buy good quality meat and the results will be fantastic, you could use lamb chops instead of steak if you have some in the house. To add some freshness to the dish I've made a wild rice, beetroot, mint and feta salad with a garlic dressing to bring it all together. 

Serves 2 

 

Ingredients for the lamb

2 lamb steaks 

1/4 tsp cinnamon 

1/4 tsp ground ginger

1/4 tsp baharat 

1/4 tsp cayenne pepper 

1/4 tsp ground coriander 

1 tsp olive oil

 

For the salad

2 handfuls of mixed leaves 

150g wild or brown rice, cooked and cold

100g cooked beetroot, chopped into small squares

100g feta cheese

10 mint leaves 

3 tbsp olive oil

3 tsp white wine vinegar

2 cloves of garlic, minced

Salt and pepper 

 

Instructions 

Start by putting all the ingredients for the lamb into a bowl and mix thoroughly, using your hands is probably best. Cover and refrigerate for a minimum of 2 hours, over night is preferable.

 

Once the meat is sufficiently marinaded, take it out of the fridge to bring it to room temperature. Turn the grill onto a high heat. 

 

While the grill is warming up you can begin to put the salad together. Take a salad bowl, add a couple of handfuls of mixed leaves, wild rice, beetroot and crumble over the feta. Toss the salad to make sure everything is combined.

 

Your grill should now be hot. Place the lambs steaks on the grill pan and under the heat, I put mine mid way in my oven. You'll want to cook them for about 4 to 5 minutes on each side for them to be nice and juicy on the inside and crispy on the outside. 

 

While the lamb is cooking you can whip up the dressing. Simply pour the oil and vinegar into a mug or bowl, give it a good whisk with a fork, then add the garlic, season to your taste and whisk again. When the lamb is almost done pour the dressing over the salad, tear in the mint leaves and give it a good toss. 

 

Once the lamb is cooked, divide onto plates and decant the salad. Serve immediately and enjoy those gorgeous warm flavours!

 

 

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