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warm lamb & rice salad with basil dressing

4.7

(4)

www.taste.com.au
Your Recipes

Prep Time: 15 minutes

Cook Time: 65 minutes

Total: 80 minutes

Servings: 4

Cost: $7.06 /serving

Ingredients

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Instructions

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Step 1

Place water in a saucepan over high heat. Add the rice and bring to the boil. Reduce heat to low and simmer, covered, for 45-50 minutes or until all the water is absorbed and the rice is tender. Remove from heat. Transfer to a large heatproof bowl.

Step 2

Place the basil, garlic and 60ml (1/4 cup) of the oil in the bowl of a food processor and process until finely chopped. Add the lemon juice and process until just combined. Transfer to a jug. Taste and season with salt and pepper.

Step 3

Preheat a barbecue grill or chargrill pan on medium. Season lamb with salt and pepper. Cook on preheated grill for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm. Place the asparagus, capsicum, pumpkin and mushroom in a bowl. Drizzle with the remaining oil and season with salt and pepper. Cook on grill, turning occasionally, for 6-8 minutes or until tender. Add the chargrilled vegetables to the rice and gently toss to combine.

Step 4

Thinly slice lamb across the grain. Divide rice salad among bowls. Top with lamb and drizzle with basil dressing to serve.

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