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  1. Home
  2. greek easter recipes

Grilled lamb with Greek rice salad

Grilled roma tomatoes and lamb steaks, with a Greek rice salad side of spinach, feta cheese and cucumber. Lemon wedges help bring out beautiful flavours. - by Chantal Walsh
  • 28 Feb 2017
Grilled lamb with Greek rice salad
Cook: 25 Minutes - easy - Serves 4 - gluten-free - nut-free - egg-free
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Grilled roma tomatoes and lamb steaks, with a Greek rice salad side of spinach, feta cheese and cucumber. Lemon wedges help bring out beautiful flavours.

Ingredients

4 x 150 g lamb rump steaks, excess fat removed

4 Roma tomatoes, halved

1 tsp ground cumin

2 tbsp olive oil

Salt and pepper, to taste

1 lemon, cut into wedges, to serve

Greek rice salad

1 cup long-grain white rice

1 onion, finely chopped

150 g fresh baby spinach leaves, chopped

1 cucumber, chopped

100 g feta cheese, finely crumbled

2 tsp finely grated fresh lemon rind

1 tbsp lemon juice

1 tsp dried oregano

Method

  1. Toss lamb and tomatoes with cumin and half the oil. Season.
  2. To make salad, cook rice in a large pan of boiling, salted water until tender. Drain. Rinse under cold water. Drain well. Transfer to a large bowl.
  3. Heat remaining oil in a large, non-stick frying pan over a medium heat. Add onion. Cook, stirring, until soft. Stir in spinach until wilted. Add to rice with cucumber, feta, rind, juice and oregano. Stir to combine.
  4. Heat same cleaned frying pan over a medium to high heat. Add lamb. Cook for about 2 to 3 minutes on each side, or until cooked to your liking. Remove. Rest, loosely covered with foil.
  5. Cook tomatoes in same pan, turning occasionally, for 2 minutes until browned.
  6. Serve lamb and tomatoes with rice mixture and lemon wedges.

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