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  1. Home
  2. dairy free dinner recipe

Chargrilled lamb with wild rice salad

Pan-fried lamb cutlets pair beautifully with this colourful rice salad, studded with olives, diced tomatoes and toasted almonds. - by Alison Pickel
  • 08 Feb 2016
Chargrilled lamb with wild rice salad
Cook: 40 Minutes - medium - Serves 4 - gluten-free - dairy-free - egg-free - paleo - pregnancy-safe
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Pan-fried lamb cutlets pair beautifully with this colourful rice salad, studded with olives, diced tomatoes and toasted almonds.

Ingredients

250 g basmati & wild rice

4 tbsp olive oil

2 tbsp white wine vinegar

1 garlic clove, crushed

½ tsp ground cumin

75 g whole almonds

4 ripe tomatoes, diced

100 g mixed black olives and green olives marinated in garlic oil, halved

handful flat-leaf parsley, chopped

4 lamb cutlets

Method

  1. Cook the rice in boiling salted water following pack instructions. Drain and immediately run under cold water until the rice is completely cold.
  2. Meanwhile, put the oil, vinegar, garlic and cumin in a screw-top jar. Season generously and shake well to mix. Toast the almonds in a small frying pan, stirring, for 1-2 mins. Cool, then roughly chop.
  3. Mix the rice with the almonds, tomatoes, olives and parsley. Heat a chargrill pan and season the lamb well. When the pan is hot, cook the lamb, turning occasionally, for 7-8 mins. Remove from the pan, cover with foil and leave to rest for 2 mins.
  4. Pour the dressing over the rice salad and mix well. Top with the lamb cutlets and serve.
  • dairy free dinner recipe
  • lamb recipe

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