SW recipe: Piri piri lamb with rice salad




For the salad:

200g dried basmati rice

200g mango flesh, cut into small cubes

200g pineapple flesh, cut into small cubes

1/2 cucumber, cut into small cubes

1 red chilli, finely chopped

1 red onion, finely chopped

A small handful of fresh mint, finely chopped

Salt and freshly ground black pepper

For the lamb:

8 x 85g lean lamb leg steaks, all visible fat removed

1 tbsp piri-piri seasoning

Frylight Lime wedges, to serve


1 Cook the rice according to the packet instructions. Drain, rinse under cold running water and transfer to a salad bowl.

2 Meanwhile, season the lamb with the pih-piri and spray with Frylight. Place a griddle pan or large frying pan over a high heat until smoking hot, then cook the steaks for 3-4 minutes on each side, or until done to your liking.

3 Mix the remaining salad ingredients into the rice and season well. Divide the steaks between 4 plates and serve with the rice salad and lime wedges.

Syns per serving: Extra Easy FREE

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