Seared smoked paprika lamb with brown rice and beetroot saladReviewed by our expert panel
(at time of publication)
- 4 medium (450g) beetrootbeetsX, peeled and cut in 2cm chunks
- spray oil
- juice of 1 lemon
- ¼ cup balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon olive oil
- 500g lean lamb steaks
- 2 teaspoons smoked paprika
- 2 x 250g pouches Express Brown Rice & Quinoa
- 120g (3 cups) baby spinach
- ½ cup roughly chopped walnuts
- 80g feta
1 Preheat oven to 200°C on fan bake. Lightly spray beetroot with oil and bake for 20 minutes until just soft.
2 In a small saucepan bring the lemon juice, vinegar and maple syrup to the boil. Simmer for 4—5 minutes before removing from the heat and adding 1 teaspoon of olive oil to form a thin dressing.
3 Heat a large non-stick griddle pan or fry pan on a high heat. Coat lamb with paprika and sear for 2—3 minutes on each side, or until cooked to your liking. Set aside to rest while preparing the salad.
4 Cook rice following packet instructions. Lay spinach on a large serving dish and top with cooked rice and quinoa, beetroot, walnuts and crumbled feta. Dress with balsamic vinaigrette and serve salad alongside the lamb.
- Make it gluten free: Check paprika is gluten free.
- Make it low FODMAP: Replace beetroot with roasted carrot.
Nutrition Info (per serve)
Total fat 25g
–Saturated fat 6g
Dietary fibre 6g
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