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Griddled lamb with wild rice salad

Griddled lamb with wild rice salad


  • 250 g basmati & wild rice
  • 4 tablespoon olive oil
  • 2 tablespoon gewurztraminer vinegar
  • 1 garlic clove, crushed
  • 1/2 tsp ground cumin
  • 75 g entire almonds
  • 4 ripe tomatoes, diced
  • 100 g blended black and green olives, marinaded in garlic and oil (see tip), cut in half
  • handful flat-leaf parsley, chopped
  • 4 lamb cutlets


  • STEP 1

    Cook the rice in boiling salted water following pack guidelines. Drain and right away run under cold water till the rice is totally cold.

  • ACTION 2

    On the other hand, put the oil, vinegar, garlic and cumin in a screw-top jar. Season generously and shake well to blend. Toast the almonds in a little frying pan, stirring, for 1-2 mins. Cool, then approximately chop.

  • STEP 3

    Mix the rice with the almonds, tomatoes, olives and parsley. Heat a griddle pan and season the lamb well. When the pan is hot, cook the lamb, turning occasionally, for 7-8 minutes. Remove from the pan, cover with foil and delegate rest for 2 minutes.

  • STEP 4

    Pour the dressing over the rice salad and blend well. Leading with the lamb cutlets and serve.


Get marinaded olives from the deli counter or make your own: coat olives in good-quality olive oil and add a couple of carefully sliced garlic cloves.

Goes well with

Dish from Great Food magazine, September 2014

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