Lamb cutlets with warm rice salad

Warm-up from the inside with this delicious, low-calorie lamb and rice salad recipe.

Serves: 4

Time to make: 30 mins

Hands-on time: 15 mins

Ingredients

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2 teaspoons ground cumin
2 teaspoons ground paprika
8 French-trimmed lamb cutlets
1 tablespoon garlic-infused olive oil
4 spring onions (green part only), thinly sliced
1 large red capsicum, diced
2 teaspoons finely grated lemon rind
200g broccoli, cut into small florets
150g trimmed kale, coarsely chopped
450g pouch microwavable basmati rice, warmed
lemon wedges, to serve

Instructions

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1 Place half the cumin and half the paprika in a small bowl, mixing to combine. Sprinkle spice mixture evenly over lamb cutlets. Set aside.

2 Heat 3 teaspoons oil in a large, deep frying pan over medium heat. Add spring onion and capsicum and cook, stirring, for 5 minutes or until softened. Add lemon rind and remaining spices and cook, stirring, for 1 minute or until fragrant. Add broccoli, kale and 2 tablespoons water and cook, stirring occasionally, for 2–3 minutes or until broccoli is bright green and kale has wilted. Add rice and cook, stirring, for 2 minutes or until well combined.

3 Meanwhile, heat remaining oil in a large, non-stick frying pan or chargrill pan over high heat. Cook lamb for 2 minutes each side or until cooked to your liking. Transfer lamb to a plate. Cover with foil and set aside to rest for 2 minutes.

4 Divide warm rice salad among serving plates. Top with lamb and serve with lemon wedges.

Nutrition Info (per serve)

Calories 373 cal

Kilojoules 1561 kJ

Protein 22.5 g

Total fat 12.9 g

Saturated fat 3.9 g

Carbohydrates 38.1 g

Sugar 6.3 g

Dietary fibre 6.8 g

Sodium 104 mg

Calcium 102 mg

Iron 3.7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.