Lamb cutlets with warm rice salad
- 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
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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)
Total fat 12.9g
–Saturated fat 3.9g
Dietary fibre 6.8g
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